Falksalt, a Swedish company.
We tried some last night crumbled on top of a small pizza and it gave it a wonderfully smoky taste. We used a store bought, thin crust brushed with olive oil and piled with sliced tomatoes, fresh basil leaves, Provolone cheese and slices of fresh mozzarella. It was sprinkled with some Aleppo pepper and then we crushed a few crystals of the smoked salt over the top. Eight minute later we opened a beer and had a delicious meal.
Interesting product and a different texture from Maldon salt. It will be fun to play with. My head is already getting into a Querciabella Chianti Classico and its slightly smoky taste to go along with this.