First, the cold water of the North Atlantic is passed through two natural filters, a sand bank and a bed of mussels. Then it is piped into large heated tanks where the water evaporates slowly then turns into salty brine. When the salt concentration is very high, the water is poured into shallow containers for it to crystallize. The crystals are then picked by hand and rinsed in water until they are shiny.
This Halen Môn salt is picked by hand and is totally additive-free. These fine, crunchy, pure and translucid salty sea flakes are harvested with the utmost care due to a specially developed system which conserves their trace elements and minerals.
After a lot of research, experiments, great expertise and dedication, a Welsh couple of enthusiasts accomplished the feat of extracting an outstanding product from the seawater, which all the greatest chefs fight over.
Indeed, this small family-owned business which employs only 12 people now exports to 22 countries worldwide and even Barack Obama, the former U.S. President, says it’s his favourite salt!
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