Grinder – Our artisan salts are smoked for 12 hours at a very low temperature. This process is done with real fire & smoke – this is a centuries old method of salt production. It used an open fire to evaporate the liquid from sea water to make the salt for food and curing of meats. The smoky aroma and taste of the salt were the byproduct of the process. We find that our old style process creates a tantalizing flavor and finish for steaks, smoked meats and almost any dish. You will love this, now rare, commodity.