Traditional Spring Salt

At the foot of the Sierra de Urbasa and Andía is the birth of this spring. These salt flats are unique due to their origin, a fossilized sea millions of years ago; due to its location, 700 meters above sea level, in a Pyrenean area; and for its 100% handmade process. To achieve its production we need a northeasterly wind to blow with moderate gusts. It is necessary to remove the salt deposited at the bottom of the threshing floors several times. So it "cooks" slowly, appearing in heterogeneous crystals of various sizes that are especially rich in calcium. It is spring salt for every day. Perfect for seasoning any dish: broths, sauces, creams, baked goods...