In Maldon, one of the oldest towns in the county of Essex in England, the secret of producing salt dates back to the Roman rule over Britain.
Maldon salt is produced thanks to the particularly dry climatic conditions of the area. The sea water, filtered and then evaporated in cisterns, gives life to the salt crystals that begin to form on the surface, accumulating in shapes similar to small hollow pyramids.
It is precisely the structure of the crystals that makes this salt a unique product of its kind. Maldon salt in fact comes in the form of very fragile and easily crumbled flakes, does not dissolve immediately in the mouth and therefore interacts more with food, has a strong flavor, capable of giving liveliness to meat and fish, especially if raw.
It is suggested to sprinkle the food at the moment of consumption; watch out for quantity, sometimes it can be deceiving!