Halen Môn smoky barbecue ketchup gives an instant sweet, tangy, smoky kick to sausages, pulled pork and triple-cooked chips.
Rich with treacle and English honey, this ketchup is great drizzled over hotdogs and juicy burgers at a BBQ or served with slow-cooked pork shoulder in floury rolls.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Ingredients: Onions, vinegar, brown sugar, tomato, tomato puree, treacle, English honey, Halen Môn smoked water, Halen Môn smoked sea salt PDO, garlic, smoked red chilli peppers, paprika.
Storage: After opening, keep in the fridge and use within one month.
|£4.50 or FREE for orders over £60
|DPD Express ?
|£7 or FREE for orders over £100
|DPD Signature Required ?
|£7 or FREE for orders over £60
|DPD Saturday or Sunday ?
|£9 or FREE for orders over £150
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