Product information "Flor de Sal from the aus der Algarve | 0,1-1mm"
A lot of time, patience and skill are necessary to harvest the high-quality Marisol Flor de Sal in the short period from June to September in addition to the traditional sea salts. Harvesting techniques developed over centuries, plenty of sunshine and a light breeze are the basic prerequisites for the Fleur de Sel harvest to begin. In midsummer, when the salt content rises in the salt pans of the Ria Formosa and Sapal do Castro Marim nature reserves in southern Portugal, a light breeze should blow over the salt works to drive away the rising moisture from the evaporation basins. Only then, in good weather, does a thin layer of salt begin to form on the surface of the salt fields. Now it is time for the experienced salt workers to carefully skim off the salt blossoms by hand before they sink to the bottom of the salt works forever. Genuine Fleur de Sel has a soft, slightly crisp consistency and can be easily grated between the fingers. For many chefs, Fleur de Sel is the true queen of all table salts, mild in taste, crispy in consistency and enriched with a wealth of vital minerals and trace elements.
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