Artisan crackers made with stone-ground wheat flour, extra virgin olive oil and sea salt smoked naturally over oak. Vegan. 130 g.
What naturally smoked salt means
Sea salt is spread in shallow trays and left in a smokehouse over slow-burning oak, sometimes for several days. The crystals absorb the smoke compounds directly. The result is salt that tastes of woodsmoke and bacon fat without any bacon being involved — which is exactly why smoked salt is such a useful thing in a vegan kitchen.
The alternative, which is what most cheap smoked salt is, involves spraying white salt with liquid smoke flavouring. It is quicker and it tastes flatter and slightly acrid. If a smoked salt costs almost nothing, that is usually why.
The cracker built for cheese
Smoke and cheese is one of the reliable pairings in food, and it is why these are the most cheese-specific crackers in the Lady Joseph range. Smoke has an affinity for fat, and cheese is fat suspended in protein — the smoke does not compete with the cheese, it sits underneath it.
They are thicker than the 100 g extra-thin crackers, which means they carry a proper wedge of something without snapping. That is a deliberate difference, not a variation.
Contains wheat — not gluten-free
Made from wheat flour. You will sometimes see "gluten free" attached to these in a block of stray keyword text; it is simply wrong. No Lady Joseph cracker is suitable for coeliacs.
A note on smoked foods
Smoking food produces polycyclic aromatic hydrocarbons, which is why heavily smoked foods are advised in moderation rather than daily. The quantity of smoked salt in a cracker is very small and this is not a product to worry about — but it is the honest context for anyone who eats a lot of smoked things.
Lady Joseph
LA SABLESIENNE
Go Pure
Go Pure
