Our salt is harvested entirely by hand, with no artificial heating, no refinement, and no shortcuts. The process is slow, deliberate, and completely shaped by nature.
Our salt is produced using traditional methods in pans that date back nearly a thousand years. Each pan is lined with clay and filled with Atlantic water, where evaporation begins the moment the sun and wind align.
These are the same salt pans our grandfather worked in. Not much has changed.
Across seven days, we rake the water by hand to encourage even crystallisation. As the salt thickens, the crystals begin to take shape — guided by light, air, and time.
By the end of the week, the first harvest begins. We gently gather the salt into pyramids at the edge of the pan, where it’s left to dry under the open sky.
The following day, once the salt has dried, it’s carried into the barn. This shelter is essential — protecting the salt from wind, moisture and contamination, without relying on any industrial process.
It’s quiet work. Nothing rushed. Nothing added. Just sea water, sun, and experience.
Our mission is to revive the salt farms of Figueira da Foz — supporting local producers, restoring abandoned pans, and giving this ancient craft a future worth working for.
