Made in a style devised by the Vikings, this million year old traditional salt is produced by evaporating sea water using a ?fizzing? process. The process takes place over an open smoking fire of juniper, cherry, oak, elm and beech. The result as you?ll discover is simply smokey perfection, or as Saveur magazine proclaimed in their April 2002 issue ?taste like a bonfire.? A definite gotta-do in chowder, stews, eggs, tarts, quiches, it also makes an amazing dry rub and gives bloody mary?s some added snap.