Used by the greatest chefs in the world, Maldon Salt takes its name from the English town of the same name located on the estuary of the Blackwater River, in the Essex region.
The uniqueness of this salt is not so much in its organoleptic characteristics as in its flakes form and not in cubic crystals like the traditional coarse salt produced in Italian salt pans.
The flakes are formed during the processing phase, following the breaking of the characteristic hollow pyramid-shaped crystals and are extremely crumbly, so much so that they can be crumbled between the fingers.
Many people think that Maldon salt has a higher "saline power" than other salts, but in reality this is only a commonplace. Maldon salt is no more salty than normal Italian sea salt: simply its flake shape occupies a greater surface on our tongue and, therefore, it stresses more the taste receptors present on it.
Its value should be sought rather in its being at the same time crisp, crumbly and extremely elegant on the palate.
It is superb on roasts, on white buns or on crackers, but also on biscuits or sweet doughs, for a delicate contrast between sweet and savory, perfect even on a chocolate cake.
Its smoked version is very special, with oak wood, ideal on white meats such as chicken, rabbit or baked fish, to give delicate spiced notes.
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