Hand harvested by from salt flats near the Bay of Cádiz, flor de sal is considered by many to be the finest quality sea salt in the world. The light and fluffy flor de sal crystals are versatile enough to use in nearly any recipe and are an essential ingredient in home and restaurant kitchens around the globe. This blend of flor de sal contains a hint of red wine as well as smoked paprika, cloves and ground pepper. Highly aromatic with a hint of spice, this salt is a wonderful choice for seasoning grilled red meats and hearty stews. Salina San Vicente is one of the last remaining companies producing salt in the salt fields above the Bay of Cádiz. Manuel Ruiz, his wife Reglín and their children are the fourth generation of the Ruiz family to run Salina San Vicente. For the last 3,000 years, numerous civilizations have used these small salt flats in the Bay of Cádiz. Only 60 acres in diameter, the flats take advantage of strong, constant winds from the Sahara Desert in Africa that facilitate the evaporation of seawater. To harvest the salt of Salina San Vicente, briny seawater from the Bay of Cádiz is channeled into elongated ponds, where it remains for about six weeks. During this time, the salt is concentrated through evaporation and the salt acts as a natural purifier - leaving a very clean saline water that will eventually produce flor de sal. The saline water constantly flows from one pond to another through gravity. No machinery or water pumps are necessary to facilitate the process. The salt harvest begins in the hot months of July and August each year. Every evening, flor de sal, or 'flower of the salt', is gathered from the surface of the water. Clean and delicate, with a unique flavor, flor de sal delights food lovers around the world. After hand picking, the flor de sal is sun dried and sieved to remove all impurities. The salt is never washed and contains trace minerals including iodine, iron and calcium.
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