A solid cooked salt from Hoskyn, Jordan, Guimaras that can be grated or shaved as a finishing salt, or used for general cooking.
Seawater-inundated driftwood is collected along the shore and burned with continuous sprinkling of saltwater. These salty ashes are collected and placed in a large sand-filled filter through which more saltwater is repeatedly poured through to produce a concentrated brine.
A little bit of coconut milk is mixed into the resulting very salty water and the mixture is poured into a pan for cooking. As the brine evaporates over a wood fire, more is added. The result is a rectangular slab of salt, which is then cut into pieces called bareta.
