Sal de Añana Salt Flakes

Large 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). 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.