Harvested through 'solar evaporation' from the Salt Valley of Salinas de Añana in deepest Basque Country Sal de Añana's quality is such that it is used by some of Spain's best most revered chefs and restaurants including El Cellar De Can Roca (Joan Roca), Restaurante Martin Berasategui, Akelarre (Pedro Subijana), Azurmendi (Eneko Atxa), Tragabuches (Daniel Garcia), Dspeakeasy (Diego Guerrero) and Zaldiaran (Patxi Eceiza).
Storage: Store in a cool dry place Ingredients: Sea Salt (100%) Allergens: (none)
