Flor de Sal d’Es Trenc’s Limited Editions are part of our commitment to ecology in food. These fine salts are fashioned only from seasonal, local and traditional products, carefully selected and hand blended with Flor de Sal d’es Trenc. Limited Edition salts contain a higher proportion of aromatic ingredients than those of our year-round range, giving a more intense flavour and aroma. To enjoy their flavours to the full, they should be used while the ingredients are still fresh. Thanks to the meticulous blending process, and the seasonality of the ingredients, these Limited Editions are available only at certain times of year. Serious gourmets are sure to love them.
Flor de Sal d’Es Trenc Limón & Lavanda (Lemon and Lavender)
Combining lemon zest from the citrus orchards of Mallorca with lemon thyme and a touch of lavender, this refreshing condiment will be a hit with lovers of fusion cuisine. Flor de Sal d’es Trenc Lemon and Lavender is great with lamb, pork, chicken and game dishes and gives a special ‘zing’ to chocolate-based desserts.
Flor de Sal d’Es Trenc Orange & Chili
The fruity tang of Mallorcan oranges and the vibrant spiciness of Chilli peppers: a marriage made in heaven for poultry dishes and marinated seafood. Flor de Sal d’Es Trenc Orange and Chilli also makes a perfect partner for asparagus or avocado salad.
Flor de Sal d’Es Trenc Remolacha (Beetroot)
This Limited Edition salt gives the humble beetroot its moment of glory, emphasising its sweet taste, its intense earthy aroma, and its rich purple colour adding an original touch to beef entrecote, marinated salmon, smoked fish and fresh cheeses.
Flor de Sal d’Es Trenc Tomate
A combination of two traditional Mallorcan ingredients: tomate de ramallet (hanging tomato) and hinojo marino (´sea fennel´). The tomate de ramallet, a much-loved local tomato variety, contains less water than other tomatoes and is picked before it is completely ripe. Traditionally tied in bunches which are hung in a cool, dark, well ventilated place to finish the ripening process, they are popular as a ingredient of the Mallorcan snack pamboli – bread rubbed with tomato and drizzled with olive oil.
Hinojo marino (Rithmum maritimum) is another traditional Mallorquin speciality. This delicate plant, normally found growing on the sea shore and a protected species in the Balearic Islands since 2005, is scarce and highly-valued. Its fleshy leaves are traditionally preserved in vinegar and salt for a strikingly flavoured pickle.
Flor de Sal d’es Trenc Tomato brings a genuine flavour of Mallorca to any dish – try it with pamboli (tomato-rubbed bread with oil and salt) or trempó (a summer salad of tomatoes, peppers and onion).