Production starts in early spring, when seawater is channeled, isolated and stored. There they let the spring and summer sun and winds heat and slowly dry it out. As summer draws to an end saltwater is transferred to pans where it’s allowed to fully dry until September when the salt is harvested. It is washed with brine to remove unwanted solids, but without losing trace elements and minerals. The whole process is based on the same traditional techniques that have been used for decades.

They use only the unrefined product, which is free from chemical additives and contains only natural ingredients. ISO 9001 and IFS certification standards are maintained throughout and quality and granulometry checks are systematically performed in the chemical laboratory.