Notice to customers during the month of August we will be involved in numerous events. The shop will be operational but shipments will be suspended from 1/08 to 1/09. Take advantage of the discount code COCOMERO5 (5% discount valid until 7/29) to stock up on your favorite products.
Reference: 0895
No reward points for this product.
Originally from the region of Wales, Halen Mon salt makes the scents of a land washed by the Atlantic Ocean and waters rich in shellfish. Halen Mon salt is extracted from here, which does not reach high levels of salinity. Delicate but intense, it is recommended on meats to be flavored with its typical, pure, crunchy flakes.
Halen Mon sea salt
Halen Môn salt is born from the Isle of Anglesey in Wales - the name is the Welsh translation of “Anglesey salt”. Its taste gives an initial delicate crunchiness, which opens up to the most pronounced flavors of the sea; this salt comes from the shellfish-rich waters of the Menai Strait, Wales, near the Irish Sea.
Pure sea salt is captured in these fine flakes, which give a savory but not overly intense nor too crunchy flavor. Halen Môn salt crystals have a balanced salinity, lower than many other flaky salts, and are perfect as a finishing salt. It is a 100% natural Welsh sea salt, which can explode the flavors of many dishes by melting in the mouth delicately. Excellent for flavoring soups and vegetables, it delicately enhances meat without covering its taste.
This salt is collected on the Isle of Anglesey, an Area of Outstanding Natural Beauty in Great Britain, in a channel between Wales and the island. The tradition of collecting sea salt here dates back to the late 18th century, but the salt flats stalled when producers were fined for contamination: they had put Cheshire rock salt into the sea brine. A local company has brought this production back to life since 1997, combining the classic centuries-old harvest with new technologies. Today, the Anglesey Sea Salt Company, which offers Halen Môn brand salt, is extracting sea salt in Anglesey. The white flakes are pure, deriving in part from a precise artisan process. The pure water of the Menai Strait is channeled to pass through two filters: a bed of mussels, which acts as a natural filter, and a sandbar. Then, the water is charcoal filtered and then gently heated, almost to boil it at a low temperature. When the water releases steam, the brine remains very concentrated and salty. To heat this mixture, the steam already produced is used, so that the salt concentration in the brine is high. At this point, it is transferred to the crystallization tanks, and in a few night hours the surface crystals begin to form, which slowly precipitate to the bottom. The salt is harvested by hand the next morning, extracting the flakes and rinsing them in brine until they shine, pure and white. Finally, the Anglesey salt is carefully dried, and is ready after about ten days after being taken out of the sea. The process by which Halen Mon salt is produced is unique, recognized by the EU, and considered a protected food designation of the United Kingdom. It is a sea aale much appreciated by chefs, which boasts of having been served during political summits and British royal weddings.
This natural sea salt contains sodium chloride, as well as trace minerals and trace elements such as magnesium, calcium, zinc.
This salt easily adds flavor to different dishes, due to its delicately crunchy texture. The flakes, which melt easily on the palate, are particularly delicious for dressing fresh raw vegetables and salads, tomatoes and corn, radicchio, peppers or broccoli. Also excellent for cooked vegetables and soups, it becomes a delicate salt to create sauces and in spice mixtures. In more substantial recipes, Halen Mon salt is particularly appreciated for salting meat or fish before grilling or roasting. It becomes precious as a finish to flavor chocolate, or to give a salty touch to apples or pears in the crumble as a dessert.
Caution is advised in the intake of sea salt in case of hypertension, cardiovascular disorders, diseases related to the kidneys and blood vessels. Furthermore, it is advisable to moderate the quantities during pregnancy and breastfeeding.
Data sheet
Originally from the region of Wales, Halen Mon salt makes the scents of a land washed by the Atlantic Ocean and waters rich in shellfish. Halen Mon salt is extracted from here, which does not reach high levels of salinity. Delicate but intense, it is recommended on meats to be flavored with its typical, pure, crunchy flakes.
Halen Mon sea salt
Himalayan pink salt is a pink fossil salt extracted from the Khewra mines. Sweet and less savory than common salt, it enhances the flavor of both meat and fish. Contains noble minerals and metals such as calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron.
Ingredients: whole rock salt.
Himalayan pink salt is an ancient fossil salt extracted from the mines of Khewra, at the foot of the Himalayan mountain range. It is a soft salt in taste, less savory than common salt; it can enhance the flavor of meat and fish. Interesting for the many minerals it contains, for the purpose of well-being, it makes available many elements including calcium, magnesium, phosphorus, potassium, zinc, copper, sulfur and iron. It is a very popular salt also for its pink color, perfect for decorating dishes in a decorative and scenographic way.
integral rock salt
The Murray River gives us water rich in salt, within millenary basins. A fascinating light pink salt, due to iron oxide and the presence of river algae, rich in beneficial carotene. To every dish this Australian salt gives a delicate flavor, which turns towards sweet, perfect for fish, vegetables, roasts and white meats, to be flavored in an original way.
100% natural salt
It is extracted manually from the Peruvian salt marshes of Maras, along the Andes mountain range, at a height of 3000 meters. This salt offers unique flavors and a wealth of minerals: calcium, magnesium, zinc, copper and iron. Naturally pink, it gives the palate crunchy and compact crystals. It is excellent for flavoring white and red meat dishes, vegetables; perfect for the barbecue.
100% whole Maras pink salt
Hawaiian red salt is a fine sea salt, with a strong flavor and a crunchy texture. Its typical lively color is due to the presence of volcanic red clay - Hawaiian clay called alaea. Its properties are manifold because the clay is made up of more than 80 minerals, particularly rich in iron oxide.
sea salt, alaea clay.
These small balls of salt give dishes a light and round flavor, and a special finish to your fish, meat and vegetable dishes. In the pristine African territory, in the Etosha National Park, the wind carries and groups the salt crystals, which take on a pearly shape - unlike any other salt in the world!
salt pearls
The Fleur de sel of the Algarve is called in Portugal the “sun cream”, and represents a very precious salt, known since the ancient Romans. It has recently been rediscovered by chefs around the world. It shows a crunchy texture, a mild flavor and an ivory white color. Very rich in magnesium and potassium, and goes well with any type of dish.
whole sea salt
It comes from the salt lakes of Larnaca and Limassol, which owe their strong saline concentration to the nearby sea, which filters the extremely porous soil. The Cyprus salt is enriched with charcoal obtained from the combustion of softwood barks such as lime, birch and willow - which give it its typical dark color.
Cyprus sea salt flakes, activated carbon.
A coarse table salt of natural origin, coming from centuries-old underground salt deposits. Blue salt is a highly sought-after kitchen salt, because it is not easy to find, rich in potassium and chlorine. Its energetically salty, not lasting taste, leaves a pleasant spicy flavor on the palate.
integral rock salt
Red hibiscus flower salt is an original specialty in the panorama of flavored salts. It gives recipes a delicate aromatic note, a floral flavor and a unique intensity - perfect, for example, on fish fillets. The main feature, its color, makes it a scenographic finishing room.
sale, hibiscus.
The white Cyprus salt is shown in the pyramidal shape with its sea salt crystals in flakes. The crystals are characterized by a savory flavor, but sweeter than common table salt. The white Cyprus salt is appreciated in the kitchen both in the preparation phase of the dishes and in the seasoning of the moment, directly on the plate.
Cyprus sea salt flakes.
Coarse sea salt of Atlantic origin naturally smoked with Italian beech wood. It differs from other salts as it is smoked in a completely natural way. Very intense flavor. Ideal for giving a smoky flavor to any dish, it is particularly suitable for salmon, trout, legume soups, carbonara, omelettes, white and pork meats.
smoked sea salt, smoked sodium chloride.
The Guérande salt gives the palate a rich, not too salty taste. Its scent is very reminiscent of the Atlantic Ocean on the coast of Brittany, where it comes from. It has a moist consistency, which makes it suitable for many culinary preparations; in each one it brings a touch of quality and the right degree of flavor.
whole Atlantic sea salt and mix of seaweed from Brittany.
Also known as purple salt or Indian salt, Kala Namak has a very strong and particular aroma - sulphurous but not unwelcome. Original to the eye for its color, Kala Namak fino is a rock salt which is characteristic in taste and also in smell; a truly special gourmet and exotic room.
kala Namak purple salt
Truffle salt is a product capable of transforming any recipe into a single dish based on truffles. It gives a very particular flavor to meat and fish cooked with any method, as well as to the different types of appetizers and side dishes.
sea salt, black summer truffle.
Also known as purple salt or Indian salt, Kala Namak is a salt with a very strong, strong and particular aroma similar to sulfur but not unpleasant for this. Particular to the sight, to the taste and also to the smell is that salt that must not be missing in a pantry as true gourmets.
Ingredients: purple kala Namak salt
Origin: India
