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Trikalinos Natural Sea Salt
Trikalinos Sea Salt is a kitchen cupboard must-have. Half crunchy, half moist, these perfect flakes bring out the best flavour in everything. This special and 100% pure salt is harvested from the ancient ‘Salinas,’ the huge shallow salt pans of Aitoliko, that are part of the Mesolonghi Lagoon in western Greece. There, it is allowed to form naturally in the blazing heat of high summer, evaporating to the surface under the sun’s rays in long, foamy white lines, leaving behind this bright white and deliciously tangy mineral rich salt.
As low as
£3.20
Net content: 300g-1kg
Packaging: Plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Crystal Sea Salt
Packaging: Plastic bag
Suitable for Vegetarians and Vegans
Ingredients: Crystal Sea Salt
| Typical Values | Per 100g |
|---|---|
| Energy | 0kJ/ 0kcal |
| Fat | 0g |
| of which Saturates | 0g |
| Carbohydrate | 0g |
| of which Sugars | 0g |
| Fibre | 0g |
| Salt | g |
Use it for seasoning or as a top quality finishing salt for any dish where you want to bring out the best flavour.
Here is a totally back-to-roots recipe that was inspired by those gorgeous organic Marianna's vine leaves (available on our shop!).
Our inspiration for this receipe came from some excellent sources including mum's phone advice and our in house M&G chef. Whilst cooking, so many memories came flooding back to me from yaya's kitchen where she taught me how to wrap loosely, place tidily and place the dolmadakia in the pan in a circle then cover with a plate.
Preparing the doladakia was a wonderful experience that allows you to slow down and forget about checking your phone. It gives you space to focus and mindfully use your senses whilst you smell, shop and wrap the dolmadakia. It can be messy, but it is fun and it really doesn't hurt to slow down once in around.
There is nothing better than a fresh, juicy salad and we love the Cretan version.
It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.
Trikalinos, Etoliko, Central Greece
In 1856, the Trikalinos brothers, Zafeiris, Nikos and Giorgos, started producing Grey Mullet Avgotaraho (bottarga) near the Etoliko Lagoon, in western Greece. Three generations later, the same family continues to run the company, and still sources the highest quality grey mullet roe, sardines, anchovies and sea salt. Their unique method of preserving bottarga in beeswax retains much of the delicate and complex flavours of the roe and is considered one of the very best in the world.
More from Trikalinos, Etoliko, Central Greece
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