Smoked over Icelandic birch: inside our smokehouse

A few steps from the salt house in Reykjanes there is a small smokehouse. This is where our flaky sea salt becomes Birch Smoked Salt.

An Icelandic way of smoking

Smoking is one of the oldest ways of preserving food in Iceland, and birch is part of that tradition. Hangikjöt, the smoked lamb on many Icelandic tables at Christmas, has long been smoked over birch. We wanted a salt with the same warm, woody smoke.

From the pans to the smokehouse

It starts with our flaky sea salt, made from Arctic seawater with 100% geothermal energy and lifted out of the pans by hand. The finished flakes go into the smokehouse, where they are smoked over Icelandic birch wood for more than 48 hours. The smoke works its way into every flake slowly, so the flavor goes deep rather than sharp.

What it tastes like

Woodsy and rounded, with a hint of sweetness. It brings the taste of a fire to food that never went near one: eggs, potatoes, roast vegetables, burgers and anything from the grill, and the rim of a smoky margarita.

Made next door

Because the smokehouse sits right by the factory, the salt goes from pan to smoke without traveling anywhere. Everything happens at Reykjanes, in the Westfjords.

Read how to use Birch Smoked Salt, try our birch smoked salt caramel, or shop Birch Smoked Salt.