The salt flower of the Algarve comes from the south of Portugal, from the Ria Formosa National Park. Delicate and crunchy, it is known by the great chefs.
Its matte white color is obtained thanks to the natural drying time of about one year.
The turquoise blue pots were inspired by the color of the Algarve sea.
This fleur de sel is an excellent ingredient to accompany fish, pies, ceviches and demis fish and raw meats.
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