Flor de Sal is the Spanish version of Fleur de Sel, the beautiful delicate gourmet salt.
Salnes de Anana, the salt valley located in the Basque Province of Alava, produces one of the world’s most prized salts: Anana Sal. Produced in the traditional manner of sun dried pans which are exposed to oceanic winds this salt is certified as organic and is proudly part of the Slow Food Movement. It is used exclusively by top Spanish chefs including Joan Roca (Cellar de Can Roca), Andoni Aduriz (Mugaritz), and Pedro Subijana (Akelare).
Sal de Anana is produced through the natural evaporation of local spring water which is diverted through a landscape consisting of thousands of pans, canals, wells and salt stores. During the summer months Flor de Sal is produced, which consists of the finest crystals which are the first to appear during the evaporation process. They are lifted from the pans by hand and are extremely pure. As they are packaged without fining the crystals remain rich in minerals and trace elements.