Gourmet Fleur de Sel

It is a thin layer of salt that forms on the surface of seawater in crystallization ponds. Its harvest is limited to the months of April and May. 

The harvesting process is very delicate and carried out manually using a special fine-mesh sieve following traditional methods. After collection, it is left to rest for one year to allow natural dehydration — a process that makes this product the true “gourmet jewel” of many restaurant kitchens.  

Low in sodium — it contains 30% less sodium than common salt — and rich in natural minerals such as calcium, iron, magnesium, and trace elements from seawater.