Black (Thursday) salt

Coarse rock salt roasted with kvass grounds and rye bread, dark grey or almost black, with an alkaline aftertaste and a smoky-bready note, as a finishing salt for eggs and lard.

Black (Thursday) salt is coarse rock salt roasted in an oven or a pan with additions (kvass grounds, rye bread, cabbage leaves, aromatic herbs), dark grey or almost black, with an alkaline aftertaste, a light smoky-bready note and a reduced sodium chloride content. It is used as a finishing salt for eggs, vegetables, potatoes, lard, rye bread and meat.