On the north coast of Gozo, just past Qbajjar Bay west of Marsalforn, the coastline features a distinctive chequerboard of rock-cut salt pans extending into the sea. These 350-year-old salt pans, which cover approximately 3km along the coast, are integral to a long-standing Gozitan tradition of sea salt production. This method dates back to the Phoenician era, with significant developments during Roman times and continued by local families over generations.

The salt pans, primarily located at Xwejni Bay, operate through a simple yet effective method. Seawater is collected in these shallow limestone reservoirs, and the sun's heat evaporates the water over several days, leaving behind salt crystals. This process is repeated multiple times during the summer months, typically from mid-May to September. The collected salt is then dried and stored in caves carved into the coastal rock.

The tradition is kept alive by families such as the Cinis, who have been harvesting salt in this area since the 1860s. Josephine Xuereb and her family, for example, have continued this practice, making it both a local heritage and a tourist attraction. The salt produced is sold in local shops and sometimes directly by the roadside, offering visitors a chance to take home a piece of Gozitan culture.