Gourmet Salt, Flor de Sal - Algarve

"Especially in the period from July to September, the climatic conditions in the Algarve are ideal for harvesting the Flor de Sal Algarve. The seawater is conducted through several basins and finally reaches the harvest basin in concentrated form Once thin flakes of salt have formed, these are scooped out and laid out to dry. However, care is taken to ensure that a certain residual moisture is retained. A taste of extraordinary salt that melts on the tongue. It convinces with its crunchy consistency and is used for seasoning and for seasoning uncooked dishes such as carpaccio, salads, etc.."