The Magic of Salt
The “Cultivation” of sea salt, handed down over the centuries by the salt workers, has a cyclic collection method lasting five years, in order to have a salt crust about 50 cm thick in each pond.
The virgin sea water is introduced into large evaporating ponds (3,500 hectares) located along the coast, where, thanks to the joint action of sun and wind, it evaporates, increasing the salt concentration.
From here the water passes into the concentrating ponds (500 hectares) in which it reaches the saturation limit (25.7 degrees Baumé) obtaining the precipitation of the Sodium Chloride (NaCl) crystal. This area of the salt pan is characterised by the water's colour ranging from pink to brick red.
With the beginning of the salt production, the sluices of the basins are open and emptied of the so-called “coat” of saturated water, useful for protecting the salt from bad weather. Then the salt crust comes to the surface and it is left to dry. Once they are harvested, the crystals are washed with the same saturated water, centrifuged and dried at 220°.
Sieving and Packaging
Now the salt is ready for sieving, that is the separation of crystals according to their grain size (over filtration, coarse, medium 2.54, medium, fine). After that it is packaged and stored. The product is finally ready to be marketed through an efficient distribution network.