• A small clear glass jar filled with coarse white salt, topped with a cork lid and wrapped in a pale pink paper label reading 'FLOR DE SAL'. A small mound of the same white salt sits on a round wooden dish beside it, photographed on a clean white background.
  • A marnoto in a gray uniform and white rubber boots shovels white salt piles between large rectangular salt pans in an outdoor salt harvest.
  • Piles of white salt stacked in rectangular evaporation ponds at sunset, with the sun low over the horizon and golden light reflecting on the water.
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Flor de Sal

Flor de Sal

Pure Sea Salt

Aveiro, Portugal
$16.00
$16.00
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Flor de sal means "salt flower" in Portuguese, and it is the most prized salt from Portugal's salt pans. On calm summer days, a thin layer of crystals forms on the surface of the pans in Aveiro's lagoon, and the marnotos wade into the lagoon and skim it off by rake. Nothing is washed or refined.

Use it to finish: a pinch over tomatoes, eggs, grilled fish, or bread drizzled with our olive oil.

Ours comes from Cale do Oiro, a small Aveiro company whose marnotos still harvest the old way, by hand and in step with the tides.

Hand-harvested in summer 2026 in the salinas of Aveiro, Portugal.

Details

SIZE
90 g / 3.2 oz

HARVEST
Summer 2026 in Aveiro, Portugal

PROCESS
Skimmed by hand, unrefined

Ingredients

Sea Salt.

How to Use

Flor de sal is a finishing salt: add it at the end, not to the pot. Pinch it between your fingers over tomatoes, salads, eggs, grilled fish or meat, roasted vegetables, chocolate, or caramel. Store sealed in a cool, dry place. Natural moisture can make it clump slightly, which is normal.

Producer

Our flor de sal comes from Cale do Oiro, a small Aveiro company working the salt pans at the edge of the city. Its marnotos still harvest the old way, by hand and in step with the tides. As the tiles at their salt pans put it: "O marnoto não olha o relógio, olha a lua" (the salt worker doesn't watch the clock, he watches the moon).

View Details

What Makes it Wild

Skimmed by Hand

Flor de sal forms only on the surface of the ponds, and only when wind and humidity allow. It is gathered by hand, a little at a time.

Nothing Done to It

No washing, grinding, or additives. Just salt, exactly as it formed on the water.

A Thousand Years of Salt

Aveiro's salt pans appear in a document from 929 AD, before Portugal was a country. Around 270 salinas worked the lagoon in 1970; by 2011, eight were left.