On the road in Europe
– by Jens Hoffmann –
Mallorca has always fascinated me. The island exudes a very special flair and has a cosmopolitan, elegant charm. The capital of the Balearic Islands is certainly not an insider tip but nevertheless always worth a trip.
On the way from Palma to the south of the island I see barren fields, beautiful villages, and high mountains, followed by more mountains, villages, and trees. All of this in sheer endlessness and vastness. I can hardly get enough of the fauna, the small walls positioned like decorations, and the painted blue sky. This landscape accompanies me for two days, the longer the journey to the salt works of Es Trenc takes me, the more it conveys a perfect overall picture of Mediterranean culture.
Crystal clear sea water and a gentle wind await me. Here in the southern part of Mallorca you will find Mallorca’s most beautiful beach and perfect conditions for a table salt that couldn’t be purer in its kind. The production site of Flor de Sal are the salt works of Es Trenc. A culinary treasure that delights every foodie and many star chefs as well.
They all know the quality of this white gold. The origins of salt extraction go back to the Romans, Byzantines, and Arabs who lived in Mallorca. They all dedicated themselves to the “white gold”, even if it decreased in the 19th century and the Es Trenc salt works fell fallows for an eternity. However, salt production was resumed around 1950.
The salt is extracted through handcrafted work and the crystals of the so-called “salt flower” is skimmed off. Sun and wind ensure that the water heats up and evaporates in various salt basins. Under natural influences, the valuable “Flor de Sal” salt flowers are formed and dried in the sun. The entire process from the sea to these last basins takes a year, at which point the sea water has evaporated so far that the salt can be processed.
The final product is a natural sea salt that preserves the aroma of the sea and is characterised by a fresh melt and sweetness. It contains a high concentration of potassium, calcium, and other trace elements.
Different varieties refined by aromatic herbs, spices, dried fruits, or flowers and other imaginative compositions ensure varied enjoyment of this pure natural product.
The various salts are now sold in 30 countries. The salt is also “cross-branded” with products such as the beautiful butter from Fera, a fine dining restaurant of the same name in Palma. The salt can also be found in Berlin’s KaDeWe or at Käfer in Munich.
This article was first published on www.berliner-umschau.de