The salt you and I eat today tastes nothing like what our great grandfathers and grandmothers ate. Back then, salt was harvested naturally and consumed pure—free from additives and without excess processing.
Much of the artisan traditions of salt-making have been replaced by mass-production techniques that yield subpar salt at a fat profit margin through cheap labor and corner-cutting. And many of the companies that once prided themselves in making the best salt have disappeared into history.
Happily, a few of these companies still stand. In this post, I’m going to tell you about one of them called Maldon, which makes sea salt flakes so tender, they taste like the sea and melt in your mouth like snow.
