The key to a good smoked chile or salt is the slow, cold smoked process, and naturally a good black pepper would need to be done the same way. Smaller ingredients like a medium or coarse grain of pepper are usually too fragile to be smoked over heat. We’ve also found suppliers who smoked whole peppercorns but they just didn’t quite pick up enough smoky flavor.
We found this artisan supplier in the bluegrass state of Kentucky who has perfected this cold smoking method. He slow smokes coarsely ground black peppercorns from the wood of aged Kentucky bourbon barrels. The result is a robust, intoxicating aroma with wonderful hints of smoke and oaky flavor in addition to the gentle heat that black pepper provides.
So here’s the rub, this supplier is not selling his wares wholesale anymore so this is all we have to sell! Thankfully we were able to get this small amount for you to enjoy! We are continuing the search for another unique smoked salt and pepper artisan. Until then, get it while you can!