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Flor de Sal literally translated means “Flower of Salt” and it’s known as the “caviar of salts” by chefs worldwide. It’s the cream of salt or, according to the saltworkers, the curds. Everyday a very thin layer of crystals is formed and hand harvested in the traditional roman method by Marnotos (the salt harvesters of the Castro Marim region), who carefully rake that top layer of salt crystals using only wooden tools.

It is a finishing salt known for his unique texture. A delicate flake that provides a strong crunch and dissolves quickly, giving you a burst of clean, mild salty flavor with each bite. The purest and whitest Flor de Sal comes from Castro Marim region, in the south of Portugal.

Flor de Sal brings out the depth of natural flavors being used as a perfect seasoning for grilled fish, barbecueing, poached vegetables, pastas, soups and salads.

Considered the premier varietie in the world of specialty salts and also called Fleur du Sel by the french, it’s a product of great commercial value for its reputation and widely requested by the consummers of gourmet products and top chefs.

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