Traditional sea salt is produced every year from May to the end of September, in small shallow crystallising pans that stem from the centuries-old tradition using the same tools and methods as our ancestors.

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The main factors in this natural process are sun and wind, which in the summer cause the crystallization of salt at the bottom of the pans. The salt is taken out from the bottom after about a month of settling, it is then left to dry in the sun and wind and subsequently stored and packed.

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This salt does not undergo any refining processes and is ready for consumption. The crystals of traditionally harvested sea salt are small to medium size, clean, bright and white. This type of salt is excellent for regular cooking.

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