Maldon's salt isn't like everyone else. It is a sea salt that takes its name from the English city where it is produced located on the estuary of the Blackwater River.

Widely used in starred kitchens as a final salt, it is appreciated above all for its clean and fresh flavor and for its large crunchy flakes. A pinch or two of these flakes transform a dish from normal to extraordinary, giving depth and flavor to the preparation.

Maldon sea salt is used as the final salt, which means it is added to the dish after cooking.

It gives its best on ribs, focaccia, fried eggs or even better on a chocolate tenerina.