Why We only use Local Xwejni Sea Salt

A Natural, Maltese Ingredient

The Xwejni salt pans have been worked for generations, and there is something very straightforward and honest about the way the salt is made. Seawater gathers in shallow limestone pools and is left to dry slowly under the Maltese sun. What remains is salt shaped by sea, stone and time.

No additives. No unnecessary processing. Just a natural ingredient with a place behind it.

Perfect for Curing

For us at Nelli’s, using Xwejni salt made sense from the beginning.

Curing depends on salt, but not in a heavy handed way. The salt needs to do its work properly without taking over the flavour of the meat. Xwejni salt gives us that balance. It helps with a steady cure, while still allowing the quality of the meat, the fat and the seasoning to come through.

That is what we look for in our cured meats. Just good ingredients given time to become what they should be.

Staying Rooted in Local Tradition

Using Xwejni salt also keeps us connected to something that belongs to Malta and Gozo.

It is a small detail, but small details matter in curing. The salt we use becomes part of the character of our salami, pancetta, guanciale, coppa and everything else that hangs in the curing room.

For us, it is not just about using a local ingredient because it sounds good. It is about working with something we trust, something close to home, and something that helps our cured meats carry a little more of where they come from.

— Notes from Max