Traditional Spring Salt

It is formed naturally thanks to the north-easterly wind and the careful work of stirring the crystals that are deposited at the bottom of the salt pans. Its crystals, which are irregular and of varied sizes, have a particularly high calcium content. This is the essential salt for everyday life, ideal for boosting the flavour of stews, sauces, soups and roasts.

Light and delicate crystals that are formed via a slow evaporation process, assisted by the southerly breeze. It is harvested first thing in the morning or at the end of the day, when it floats on the surface of the salt pans. It is noted for its high magnesium and potassium content, and is melted gently onto foods, enhancing their flavour with a hint of subtlety and elegance.

Its characteristic texture is formed via a slow evaporation process, assisted by warm days and a certain amount of humidity in the atmosphere. With the southerly wind or gentle breeze, the flakes are deposited in the bottom of the salt pans and harvested precisely to preserve their structure. Its mineral balance is exceptional, with a high potassium, calcium and magnesium content. It is ideal for finishing off dishes that, in addition to the flavour, require an additional visual element.

Cubes of salt crystallised naturally in the sun on days of intense heat and a northerly wind. The strong gusts of wind agitate the water, producing small gems with defined edges. Their firm texture and mineral balance make them particularly rich in potassium, calcium and magnesium. They dissolve gently, adding a delicate and harmonious flavour.