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.

Halen Mon Sea Salt: features and benefits

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.

Origins and History of the extraction

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.

Nutritional values ​​of Halen Mon flake salt

This natural sea salt contains sodium chloride, as well as trace minerals and trace elements such as magnesium, calcium, zinc.

How to use Halen Mon sea salt flakes in the kitchen

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.

Halen Mon sea salt: side effects and contraindications

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.


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