A traditional, boutique salt producer based in the hills on the edge of the Basque Country, sourced from deep mineral springs tapped into the hillsides, diverting a stream through a huge series of evaporating pools along the slopes and gradually increasing the salinity of the spring water. Once the pans are fully evaporated, the salt is graded by flake size and delicacy.
It’s a slow, painstaking process, but the results are quite remarkable. The lightest, most windswept pans are gently skimmed to produce the ultra thin Flor de Sal, or flower salt.
