Black Sea Salt from Hawaii owes its colour to the purified clay, which also enriches it in minerals. The salt is dried in the sun, according to Hawaiian tradition, and mixed with clay, which makes it very 'dry'. It has a lively flavour combined with a slightly ironic aftertaste, but also with pleasant notes that recall the aroma of hazelnuts; the terracotta red colour is due to the fact that the iron concentrated in the grains of Hawaiian red salt is 5 times higher than that found in ordinary table salt and is therefore ideal for those with anaemia problems.
Ideal for pork such as Cintabembo or Suino Bianco Italiano Bembo. But also in grilled fish and barbecued red meat.