7,90 €139,20 € /kg
Highly iodized salt from the Isle of Anglesey. The pride of Wales and the favorite salt of chefs and world leaders.
Anglesey, in the far north-west of Wales, is home to a treasure trove that is the envy of many of the world's top chefs: its salt,Halen Môn salt from the Anglesey Islands (in natural or smoked versions). It's been a few decades since production was relaunched after 200 years of total stoppage.
Seawater drawn from the Menai Strait is naturally carbon-filtered, then vacuum-heated to boil at low temperature.
This gradually releases steam, which transforms into a highly salty brine.
When the salt concentration in the water is high enough, the brine is collected in shallow crystallization tanks, where sea salt crystals are formed.
Once the crystals have formed, the sea salt is harvested by hand, and the flakes are rinsed in brine until a beautiful sheen is obtained.
Part of the production is smoked in smokehouses using different types of wood.
The Menai Strait is ideal for this high-quality salt culture because its waters are unpolluted, there are no large industries or ships in the vicinity, and the tides are very high, so the water is renewed very frequently.
But what makes the difference withother salts?
Halen Môn salt is very different from other sea salts in that it is rinsed in brine, which eliminates excess calcium and therefore the slight bitter taste we find in other non-rinsed sea salts.
Salt has an AOP (Appellation d'Origine Contrôlée) in Wales, making it the only AOP for salt on British soil.
IN THE KITCHEN: red meats and ducks, but also with chocolate! (try it in mousses)
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Weight | 50 g |
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Weight | 50g pouch, 100g pouch, 250g pouch, 500g pouch, 1000g pouch |
Botanical nomenclature | Salts of the world |
DLUO | 01/12/2027 |
Continent-Country | Europe |