The flakes of sea salt crispy Halen Môn are collected on the east coast of Britain. The procedure involves the extraction of salt water Halen Mon Menai Straits, near Anglesey, in Wales, which is often filtered through natural processes (a backdrop of molluscs and a sandbar). The water is then heated in a vacuum environment (to boil at low temperatures) and evaporated Hale Mon concentrating the salt, which is subsequently deposited in basins of crystallization in which they form the characteristic flakes. In the last Halen Mon salt flakes are washed until shiny.
Considered among the best salt in the world for purity, delicacy of flavor and crunchy texture, is now classified by the European Union among the foods to DOP (Protected Designation of Origin).
In this version, smoked sea salt Halen Mon undergoes a slow drying process on the fire of oak wood which, besides giving the typical fragrance and the unmistakable flavor, also gives an original amber color. Ideal for grilled meats and game, is interesting even fish or to embellish good boiled potatoes.