Flor de Sal d’Es Trenc is the result of the evaporation of seawater and its crystallisation into fine leaves on the surface of the water in the salt ponds. The traditional harvesting and packaging process does not alter the specific chemical, physical and organoleptic characteristics, resulting in a salt of exceptional quality.
THE WHITE GOLD OF MALLORCA
In order to obtain the coveted Flor de Sal from Mallorca in its unique quality, special climatic and biological conditions are required. Before the sea water enters the saltworks, it flows through large beds of Posidonia oceanica. The presence of sea plants is considered an indicator of the excellent quality of the water. After entering the salt flats, the natural salt needs a total of six months to mature into the white gold of Mallorca. The crystal-clear sea water, which contains 35 grams of salt per litre, flows through a three-kilometre channel from the depths of the sea into the salt desert. Once there, the water evaporates by sun and wind to a salt content of up to 250 g/l. If all conditions are met, very fine salt crystals accumulate on the water surface for a few minutes every day from May to October in the salt basins, whose imaginative shapes resemble white flowers.
A NATURAL PRODUCT
OF FIRST-CLASS QUALITY
Flor de Sal d’Es Trenc is harvested by hand without exception. The salt workers of Salinas d’Es Trenc use traditional rakes to extract the salt flower from the surface of the water and then dry it under the Mediterranean sun. The production and packaging of Flor de Sal d’Es Trenc is also done by hand directly in our salt works.
The natural premium salt preserves the aroma of the Mediterranean Sea and contains more than 80 minerals and trace elements. The magnesium (Mg) content in Flor de Sal d’Es Trenc is up to 20 times higher than in other sea salts. The percentages of potassium and calcium are twice as high.
Flor de Sal d’Es Trenc is one of the highest quality sea salts and has become an indispensable ingredient in the kitchen for many amateur and professional chefs. When tasting it, one experiences the crisp and tender consistency and the soft, salty taste of the crystals. Their special properties are even more evident when they are used to refine dishes after cooking, but they are also suitable for the preparation of food.