Nature sets the pace: zero machines, zero shortcuts. Hand-harvested since the 11th century.
Our Method
Sun, sea, and time
For centuries, salt farmers in Figueira da Foz have worked to nature's rhythm: Atlantic water in the pans, the sun for the evaporation, and the rest done by hand. No artificial heating, no chemical processing. Nothing added, nothing taken.
Step one
It starts with the Atlantic
We draw Atlantic seawater into shallow pans, naturally filtered on its way through the sea algae beds of the estuary. No pumps forcing it, no chemistry. Just clean ocean water and the shape of the land.
The sun does the work
Slow, patient, by hand.
Once the pans are full, the water begins its slow evaporation under the hot sun, over about a week. Every day we tend the water levels and rake the pans by hand so the crystals form slowly and evenly. That patience is what gives the salt its distinct, mellow flavour.
Figueira da Foz, Portugal. Worked the same way for centuries.
The old way
No machines, no shortcuts
No artificial heating, no chemical processing, nothing added and nothing taken away. It is how our grandfather learned it as a boy, and how he passed it down. The work has not changed in any meaningful way, because it never needed to.
The flower of salt
Skimmed from the surface
On the stillest, warmest days a fine crust forms on the very surface of the pans. We lift it off by hand the same day, before it sinks: the lightest and most delicate salt the pans give up. This is flor de sal.
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Our Story
Fond childhood memories: hot summers, big family gatherings and lots of delicious food.
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