The salt is collected in the age-old way, in rock puddles that fill with sea water during high tide. Of the 50 saltworks on the islands dating back to the 16th Century, most directing their efforts toward salting and conserving fish, only nine remain. Five are on Gran Canaria. They’re known for their intensity, their small cliffs and for producing all year long thanks to the unmatchable conditions on the island.
The salt from Gran Canaria is fresh, less concenetrated, with its corresponding trace elements but without a hint of bitterness This marvelous salt is used in a variety of applications but especially in cooking.