Healthy, traditional salt

Salt extraction is an activity with remote origins, which is constantly repeated in the saltpans in the eastern coastal regions.

The first step involves cleaning the mud from the salt marsh and repairing the wear and tear brought on by winter, thereby improving the quantity and quality of the salt collected.  Salt water is then deposited in large earthen dyked ponds, circulating through a system of nursery ponds.  Afterwards, a salt tray is fitted to control the circulation and water saturation in the crystallisation condensers where salt crystals are formed.  Using a special technique, the sea salt is taken out and placed in open evaporation ponds where it stays for five days exposed to the sun for the liquid to evaporate and the salt to crystallise.  At the end of this process, the salt is ready to be transported, stored and packaged.

The daily manual collection of the fine film of salt crystals, forming on the surface of the water as a result of evaporation, is carried out with a suitable instrument, which prevents the bottom of the tank from being touched, resulting in the production of Flower Salt.  This salt is 100% natural salt which retains all the nutrients of the sea without whitening or anti-sticking agents.  Algarvian Flower Salt is one of the most internationally renowned, having achieved the highest distinction awarded to salt production by the French Nature & Progrès Association.