Our Smokehouse Salt & Pepper is cold-smoked over whiskey barrel staves and hickory, giving it a deep, balanced smoke character. The blend is bold without overpowering, adding smoke where it counts instead of covering up the food. Because it starts with salt and pepper, it works anywhere those basics belong, while the smoke adds an extra layer of complexity. It’s especially well suited as a finishing seasoning, bringing the kind of depth that makes simple dishes feel elevated with just a few pinches.