Crafted in Hunt, TX

Cold smoking dates back thousands of years, with its origins rooted in ancient preservation methods. Cold smoking was first used by northern indigenous peoples, particularly those in regions like Scandinavia, Russia and the Pacific Northwest, where Salmon was abundant. These communities used smoking to preserve fish for long winters, as the method naturally slowed down spoilage by removing moisture and preventing bacterial growth.

The practice of cold smoking, which involves keeping the temperature at or below 90f, allowed Salmon to be preserved without cooking it. Traditionally, the fish was first cured with salt to draw out moisture, then hung over a low, smoldering fire. The smoke not only acts as a preservative but also infused the fish with a rich, smoky flavor.

By the 19th and 20th centuries cold smoked salmon spread to other parts of the world, particularly through Jewish and European immigrant communities. It became particularly popular in places like New York, where it was often enjoyed on bagels with cream cheese. The artisanal practice of smoking continues to be cherished, blending ancient techniques with modern day flavors.

We are excited to be bringing a somewhat ancient technique to our spices, particularly sea salt and black pepper. We are working on a new endeavor of smoked cheese. Coming soon...