Natural unrefined salt is a treasure of the lagoon of Messolonghi, the gold of the sea. Ideal for every use in cooking.
The production starts around March of April. During spring and summer, under the sun and the wind, the water slowly evaporates. At the end of summer, saturated water is channeled in the harvesting areas (known as “pans” in the local slang) where it is left to dry up completely. Harvesting takes place at that time, after which the salt is “washed” with brine, in order to preserve its natural components. What is left after the “washing” is salt in its purest form, maintaining its full taste and containing more than 88 minerals and trace elements (calcium, potassium, magnesium, sodium, etc.), which are all necessary for our physical and mental health and in ideal proportions.