Attractive crunchy flakes which form on the surface of the salt-pans during the natural, sundried, brine evaporation process. Use as a finishing salt where the beautiful pyramid form of the salt can be appreciated, such as over carpaccio or desserts.
Used by the top names in Spanish food such as Roca, Subijana, Guerrero, Aduriz, Atxa and Berasategui to name a few; Sal de Añana is from the ancient Valley of Salt in the town of Salinas de Añana (Basque Country). It is considered to be one of the best salt varieties in the world and the valley is currently one of the most spectacular and best-preserved cultural landscapes in Europe. This unique landscape consists of thousands of platforms or salt-pans, channels, wells and storage areas.
Añana Salt is naturally sundried from spring water flowing from an underground 8000 year old spring formed where there was a vast sea 200 million years ago. The crystallisation process is the result of natural, sundried evaporation, and is based on three factors: the sun, wind and traditional techniques used by the salt workers.