Traditional cold smoking adds a sophisticatedly subtle smokiness to the salt, guaranteeing an extra frisson of flavour with fish, meat and poultry. Or in sauces, salsas, soups and marinades. Or almost anything else.
Maldon Salt Company says
Head back into history and the Essex coast was alive with salt making. At least 2,000 years ago, seawater was being partially evaporated and then heated in clay pots over open fires. When the water had gone, the pots were broken open to reveal the precious result: salt. Opening a distinctive Maldon box today is somewhat easier.
Smoked Sea Salt
Store in a cool, dry place.
Minimum 60 days
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Meet Maldon Salt Company
The Osborne’s have been making salt at Maldon for four generations. That’s a long while and a lot of salt for a family both custodians of an ancient culinary tradition and creators of a brand recognised the world over. It is unchanging yet ever-changing, constant yet continuously challenging. The salt stays the same, but there are always new cooks to bring in to the Maldon fold, new recipes that will benefit from the magic of the perfect pinch. On this the Osborne’s thrive. Steven today, his father Clive before him, Cyril in 1934 and great-grandfather James before that. They would laugh if you called them a salt dynasty, but few other families have had such a profound and positive effect on the nation’s taste buds for so longFind out more