Sea salt Maldon
Its name comes from an English town, located on the estuary of the Blackwater River, in the Essex region.
The peculiarity of this salt consists in its flake shape, also called "flakes" by the British, unlike the other salts that are instead presented as cubic crystalline.
The salt Maldon is a product made for about 150 years and today has achieved great success in all the kitchens of the best restaurants. These scales are formed during the processing phase and being particularly crumbly, they could crumble between the fingers.
The secret lies in the production technique and, in particular, in the timing and boiling temperature of seawater.
In a first phase the brackish water, after being filtered, is brought to a boil and the impurities present on the surface eliminated.
The heat is distributed through pipes immersed in the tanks where it passes at high temperature.
Slowly small crystals begin to form on the surface. These float a little under the surface of the water.
The crystal grows horizontally continuing to sink into the central part, thus forming a hollow reverse pyramid until the water enters the pyramid sinking the crystal.
Evaporation proceeds and the crystals continue to precipitate to the bottom until the reduced water level reaches the deposited salt.
At this point the salt is drained and transferred by hand with special blades, dried and packaged.
Salt is "of Maldon", but also just "Maldon": this is the name of the only surviving producer over the decades, which until twenty years ago was a small craftsman with limited production.
Soft and crunchy, the salt Maldon really melts in your mouth. Its flakes give a truly unique soap to any dish, a steak or a tartare.
Sea salt flakes
Maldon Crystal Salt Company Limited, Maldon
Due to its marked crunchiness and slow melting, it goes perfectly with those dishes in which salt must make its crunchiness felt.