Beech Cold Smoking Powder
For a delicate aroma to your food

The carefully selected beech cold smoking powder is produced by the Spanish company Cook In Wood and is perfect for those who want to enhance their smoked delicacies with a refined taste. Containing 100% naturally selected beech wood from Spain, this flavor adds exceptional quality and unique flavor to all kinds of fish, meats and cheeses. The product is well protected in a sealed package.

Flavor and Food

Beech wood offers a fine, mild flavor that complements a wide variety of foods. It is ideal for fish (salmon, trout), poultry (chicken breast, turkey), pork (ribs, chops), vegetables (asparagus, peppers) and cheeses (gouda, mozzarella). The beech smoke enhances the natural flavors without overpowering them, ideal for adding a delicate, nuanced flavor.

Method of production

Each package of cold smoking powder is made from pre-approved trees that are carefully grown and responsibly selected along the Mediterranean coast. The technology for obtaining this powder has been tested over the years, and is based on an old, unchanged family recipe of the owners of Cook In Wood.

Mediterranean cuisine

Mediterranean cuisine is characterized by its flexibility, a wide range of ingredients and spices, as well as many local variations. Another characteristic feature is the perfectly prepared dishes that, once served, do not need additional seasoning. The main ingredients: are fish, seafood, fruits, olive oil and garlic, and therefore it is considered one of the healthiest cuisines. The approach to food and the passion for its preparation lead to the obtaining of wonderful tastes and aromas.

Important!!!

Cold smoking does not cook the food, which means it is essential to ensure that the food is properly salted or brined long enough to avoid spoilage and the development of harmful bacteria. The whole point of cold smoking is to add flavor to the food and preserve it for a longer shelf life. The goal is not to cook the food.

Some of the best foods for cold smoking include pork, fish, bacon, cheese, beef, fruit.

Ideally, cold smoking is best done in the fall and spring months when the air temperature is below +5C degrees. If you cannot wait for cooler weather, smoke at night or early in the morning when the temperatures are lowest. Avoid hot summer weather (above +15C) or very low sub-zero winter temperatures (below -10C).