Truffle Salt

 I use a sun cured sea salt that has a rich salt flavor low sodium content and takes on flavors well. It has more moisture than american table salt so it sticks to meat, pretzels and chips better as well as bringing out full flavors of vegetables, cream and eggs. Pretty much I use a high flavor sea salt naturally cured mixed with my White Alba Truffle extract to bring you the best flavor possible. I also throw in flakes of Oregon White Truffle. A savory flavor truffle unlike the rich garlicky flavor from the White Alba Truffle. Both combined create a flavor unlike anything else.