Red Wine Sediment that forms naturally at the bottom of oak barrels during fermentation is slow-smoked and blended with flakey Maldon Salt that gives it complex earthy, oaky flavors that complement sweet or savory dishes. Use it as a finishing salt for lamb, beef, venison, stone fruit, or sprinkle on a ripe tomato.
Ingredients: Red wine sediment from the bottom of oak barrels, Maldon Salt
Storage: Store in a cool, dark place with the top closed for optimal freshness
Ingredients:Crispy fish skin, fish jus, nigella seeds , smoked paprika, Aleppo, fennel pollen, orange, oregano, kosher salt
Process: We use all parts of the fish to extract the maximum flavor. We crisp the skin, dry the bones, then toast all the additional spices over hardwood to lock in the best flavors.
Our salts start with whole fresh ingredients that are dehydrated to preserve their integrity then slow-smoked over a wood fire. These savory salts are balanced with smokey and umami notes that complement meats, seafood, vegetables, soups, sauces, and cocktails. Our kitchen is 100% waste free!
Inspiration:Use to cooking, finish, or marinade. Season meats, fish, or vegetables! There's no limits!
SHIPPING:Within 7-10 days of order purchase. If you need your order sooner, please email us at email@example.com, we will try our best to accommodate.
RETURNS:Please see our complete return policy for more information
In the field every weekend, cooking for hundreds of guests we are forever faced with the challenge of limited resources and space. How do we bring the entire pantry into the fields without bringing the entire pantry? Chef Daniel Sabia engineered these salt mixes as a solution to not only elevate flavors but also bring practicality without compromising on the magic.
With a different menu each week, the blends had to be versatile, pairing flawlessly with a wide range of flavors. Something that can be used for seasoning, marinating, cooking, and finishing while satisfying a range of tastes.
Through five years of relentless refinement (and 250+ events), he managed to pack our pantry into a jar.
As guests strolled by our open kitchens at events, curious about the colorful seasonings on our workstations, we knew it was time to share. In 2020, we began packaging small batches, and today, while events remain our primary focus, we pop-up at farmers, holiday, and makers markets throughout NYC & the Hudson Valley (find us here)
We’re really proud of how far our blends have come and thank you for the continued support 🖤
Let customers speak for us
from 44 reviews
We love them all, we 1st got addicted to the chicken salt, now we’re testing out all to see what our next addiction will be. The cards are nice for recommendations.
Love the new jars too.
We’ll find you in Hudson too.
They make great gifts.
We are a family of chefs & farmers.
Keep you fires lite & the smoke rolling
⭐️⭐️ ⭐️⭐️ ⭐️
I purchased these on recommendation from a coworker who got it at farmers market you sell from. What a surprise taste is gave my chicken Boursin dish. I’ve secretly loved chicken skin my whole life so to have it this way made my day and dinner loved by hubby. Thank you and I’ll be back for more soon 🌞
We love it so much! I’ve gifted it multiple times and find I ad it to almost all of my savory dishes…it’s delicious. Sometimes subtle pops in a rice dish, or more pronounced and simple on top of avocado toast. Versatile and so so good! You’ll reach for it every day.
They were first at a little Christmas fair when I first got introduced to their salts. Their vegetable salt is my favorite which is what I ended up buying again. You can actually see and taste the veggies which shows the authenticity of the product. Had a little trouble with my order and their team reached out to correct it. Would def order again!
I always say no to olives. I do not like them at all even during trips in Italy, I could not consume them unless they are turned into oil. However, the smoked olives from Wood Fire are the ONLY olives I will eat. I first tried it at the Hudson Farmer's Market and had ordered them online since then. To all people like me who do not like olives, this is a must try.