In Navarre, at the foot of the Urbasa and Andia mountain ranges, our ancestral spring salt is born.
The origin of our salt flats makes them unique, a sea fossilised 220 million years ago; their location at an altitude of 700 metres in a Pre-Pyrenean area, where the unspoilt surroundings means their quality is guaranteed; and their 100% hand-harvesting process, which has remained in tact generation after generation. Each year, we extract the salt following a tradition that respects nature and the richness of this unique spring.
The legacy of a family of master salters.
Behind our Ancestral spring salt lies the legacy of a family of master salters who have maintained the artisan tradition of producing pure salt. Without any chemical processes or industrial machinery, it is their expert hands and knowledge passed down through the generations that shapes such a unique product. This is how our salt was born, a true phenomenon of nature.
220 million years ago, natural processes like evaporation, sedimentation and reflooding formed a thick layer of salts in the subsoil, producing pure salt which is rich in minerals and still around today.
Water is the vehicle of this natural phenomenon. When it passes through the subsoil, it erodes the salt deposits until it emerges in the form of a salt spring. While the Mediterranean Sea contains between 37 and 39 grammes of salt per litre, our spring reaches a concentration of up to 280 grammes of salt per litre of water.
The sun plays a vital role in the process of turning water into salt. Its intensity regulates the speed of drying and crystallisation, which turns our salt into a scarce and seasonal commodity, only available in summer.
The constant presence of the wind on our land speeds up the evaporation of the water, helping with the formation of the salt crystals. The cool mountain breeze helps to preserve the purity and quality of our salt, contributing to its natural and unique character.
Free from microplastics
Harvested by hand
Additive free
