Wow I have had several black truffle sea salts but none compare to this. There is a high ratio 6% truffles to salt which delivers mafivcal flavors to whatever you pout it on. Try an egg bagel...fresh whole wheat bagel, toasted, saute and egg sunny side with a little EVOO, sprinkle a generous amount of struffle ea salt, later on fresh kale and to holf it together sliced bits of fontina. dont overcook the egg, you want the yolk to be very soft. lay it on one half of the bagel cover with other half. the yolk should poke out of the bagl hole. gently take a bite and as you do the yolk will open and drip on the bagel. make sure you have a good espresso or strong coffee...Buon Appetit!
Use the salt on roasted rosemary potatoes, maybe a fruit de mare...I can go on and on...buy it and experiment...!