Cold-smoked Petalos salt flakes from Spain

Product description

These delicate Petalos salt flakes are fine salt "petals" from a traditional mountain saltworks in Spain’s Alicante province. Their flaky texture with a grain size of 0.1–8.0 mm makes them especially light and crisp. Gentle cold smoking creates a premium smoked salt with a distinctive yet well-balanced aroma.

The salt is harvested entirely by hand from a naturally saline spring, where sun and wind drive natural crystallisation. This premium salt is produced in a closed system, helping to ensure consistent quality. Biova relies on particularly gentle processing to preserve the fragile flakes and their fine texture.

Cold-smoked Petalos salt flakes are ideal as a finishing salt at the table. Vegan and vegetarian dishes, egg dishes and mushroom dishes in particular benefit from the subtle smokiness of this smoked salt. With Biova’s salt flakes you can add depth and savoury complexity to your creations in seconds.

Origin

These salt flakes come from a historic mountain saltworks in the province of Alicante, around 40 km from the Mediterranean Sea. The continental climate with plenty of sun and wind offers ideal conditions for natural salt production. The location on a saline spring has enabled continuous production of top-quality rock salt since the Middle Ages.

Cultivation / production / harvest

Petalos are traditionally obtained in open basins where the saline water evaporates slowly. The fine salt petals are skimmed from the surface by hand and gently dried. The flaky crystals are then cold-smoked over several days with oak wood chips in a closed system, the same method Biova prefers for its smoked salts.

Special features

These salt flakes are characterised by their very light, crisp structure and the wide range of flake sizes from 0.1–8.0 mm. Cold smoking over oak wood creates a harmonious smoky note without overpowering the salt. Compared with conventional table salt, the flaky crystals are easier to dose and perfect as a decorative finishing touch.

Differences in origin and processing

Unlike sea salts from open coastal salt pans, these Petalos come from an inland mountain spring. The combination of a rock salt base and traditional handcrafting results in a different crystal structure than that of industrially produced smoked salts. Several days of cold smoking over oak chips give Biova’s salt flakes a nuanced aroma that clearly sets them apart from quickly smoked mass-market products.

Taste & aroma

These salt flakes deliver a pleasant, mild salinity that spreads evenly when crushed between the fingers or on the palate. The smoky note recalls gently grilled foods and fine smoking wood, without bitterness or harshness. On the nose, subtle hints of oak and smoke round off dishes in a refined way.

Suggested uses

• Sprinkle as a finishing salt over vegan and vegetarian dishes such as stir-fried vegetables or roasted vegetables.
• Season egg dishes, scrambled eggs or omelettes with a pinch of smoked salt just before serving.
• Finish mushroom dishes, soups or creamy sauces with a few Petalos salt flakes for extra aroma.

Product specification

• Country of origin: Spain (Alicante region)
• Grain size: approx. 0.1–8.0 mm, fine to flaky
• Colour: white to slightly beige due to smoking
• Salt type: smoked salt, rock salt flakes
• Weight per unit: approx. 1.05 kg per unit
• Packaging: bulk pack for foodservice and further processing