Our Salt
A joy to cook and eat with: from marinades to grills, and cakes to bakes, our artisanal sea salt has a mellow, oceanic flavour profile that enhances your ingredients' traits without overpowering.
Sea salt, hand-harvested weekly
The everyday workhorse, our sea salt elevates your food's flavour in the purest of ways. Coarse, irregular crystals that season deeply.
Pre-order. Ships from 7 October.
Flor de sal, hand-harvested daily
Often called white gold. The delicate crust, skimmed from the surface for the moment before serving. A fine crust that melts on contact.
Pre-order. Ships from 7 October.
Produced at nature's pace
The workhorse and the finishing touch. Use them together and brighten your ingredients to new levels of flavour.
Pre-order. Ships from 7 October.
Atlantic water
Magnesium, calcium and the trace minerals of the sea.
Sun-evaporated
Evaporated by sun and wind. Nothing forced.
Hand-harvested
No anti-caking agents. No additives of any kind.
From the salt pans of Figueira da Foz. Algae-filtered, slow-crystallised and hand-harvested. A mineral richness that makes every ingredient taste more like itself.
Figueira da Foz, Portugal
Our entirely natural process creates a traditional sea salt that brightens your ingredients.
Slow-crystallised and raked by hand from the pans.
Best forTo season as you cook, brightening the character of your ingredients and elevating your dishes to a new level.
The delicate crust, skimmed from the surface of the water.
Best forTo sprinkle just before serving, the final touch that gives every dish that extra oomph.
No artificial heating, no chemical processing.
Nothing added, nothing taken.
We draw Atlantic seawater into shallow pans, naturally filtered on its way through beds of sea algae, which impart magnesium onto the water and give our salt its distinct flavour.
Once in the shallow pans, the water begins its slow evaporation under the hot sun. A slow, gentle process that usually takes around a week to reach the point where a pan is full of salt crystals ready to harvest.
Every day, we manage water levels in the pans and rake the waters to ensure even crystallisation. This careful attention means our salt crystals develop more uniformly, giving it its distinct coarse texture.
Once enough salt accumulates, we gather it into pyramids at the edge to dry naturally. When dried, after a day or two, we carry the salt into the warehouse where it is sheltered from the elements.
Behind every grain, a farmer tending the pans from sunrise to sunset.
Hot summers, big family gatherings, and lots of delicious food.
A beautiful way of life
The joyful summer gatherings.
Worked here since the 11th century
For centuries, the engine of this coast. At its peak the region had over 1,000 salt pans.
Where once over 150 farmers worked, now we have fewer than 15.
Silva Salt is restoring old salt farms.
Buying from more producers in the region.
Bringing the salt gardens back to life.
Silva Kitchen
Come for the salt, become part of the family. Recipes, interviews and updates from the salt pans.
Recipe
Interview
Journal
Opening Winter 2026.
There's more to us than the salt we produce. Be the first to find out what we are up to: new products, chef-inspired recipes, exclusive offers and updates on our mission.
Welcome. Look out for your first dispatch.
