Sea salt flower (Flor de Sal) is made of delicate crystals that, on special days in which sun, wind and humidity are perfectly aligned, form on the surface of the salt pans.
Its fragility requires a meticulous and artisanal harvest. It‘s a unique relic made famous by chefs looking for an unprocessed product grown in the precepts of biological culture. It was first presented by France, setting the tone for other countries and places linked to salt production, such as Castro Marim, to do the same. Lighter and more delicate than sea salt, “Flor de Sal” is the final touch to finished dishes – whether salads, roasted meats, vegetables, or desserts – and a key ingredient in awakening the flavour of food.
