- Four gift packed artisan sea salts
- Fluffy, flor de sal crystals
- Natural, smoked, for meat and for fish
- Hand harvested in Cádiz
- Beautiful glass jars
- Size - 4 x 70 g/2.46 oz
One of the most desired sea salts in the world, flor de sal from Cádiz is an essential item in the kitchens of chefs in Spain and beyond. Experience four of their finest salts, or share with food enthusiasts with this delightful gift selection.
Presented in elegant glass jars, we offer four different flavors. First is pure flor de sal, a delicious sea salt we use in our kitchen every day. It is light and flaky, which means it easily dissolves into sauteed vegetables, sauces and salad dressings.
Next is smoked sea salt. This is flor de sal combined with pure hardwood smoke essence, perfect for grilled fish, meats and vegetables.
Third is called "Para Pescados," a special sea salt for fish. This flor de sal is seasoned with dry Manzanilla sherry wine and salicorn sea grass. Manzanilla sherry adds a briny, citrussy flavor with zero sweetness. Salicorn is a succulent plant that grows next to the salt flats. This edible green adds a crunch and nice herbal flavor.
Finally is the "Para Carnes," a blend perfect for meats. Aged Oloroso sherry is bright and aromatic with just a touch of sweetness. It is complimented by five types of peppercorns. Lightly spicy with large pieces of peppercorns, this salt is well suited for all types of grilled meats, especially pork.
For millennia, pure flor de sal has been hand harvested near the Bay of Cádiz. Salina San Vicente is one of the only remaining producers in the salt fields above the Bay of Cádiz. Manuel Ruiz, his wife Reglín and their children are the fourth generation of the Ruiz family to run Salina San Vicente.
To harvest the salt of Salina San Vicente, briny seawater from the Bay of Cádiz is channeled into elongated ponds, where it remains for about six weeks. During this time, the salt is concentrated through evaporation and the salt acts as a natural purifier - leaving a very clean saline water that will eventually produce flor de sal.
For the last 3,000 years, numerous civilizations have used these small salt flats in the Bay of Cádiz. Only 60 acres in diameter, the flats take advantage of strong, constant winds from the Sahara Desert in Africa that facilitate the evaporation of seawater.
The salt harvest begins in the hot months of July and August each year. Every evening, flor de sal, or 'flower of the salt,' is gathered from the surface of the water. Clean and delicate, with a unique flavor, flor de sal delights food lovers around the world. After hand picking, the flor de sal is sun dried and sieved to remove all impurities. The salt is never washed and contains trace minerals including iodine, iron and calcium.
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