The Guérande salt on the palate is rich, not too salty, and the scent is very reminiscent of that of the ocean. Its moist consistency makes it suitable for many culinary preparations, in each it brings a touch of quality and the right degree of flavor.
Ingredients: Atlantic sea salt and mix of Brittany seaweed. < / p>
Features: the gray salt of Guérande seaweed or gray Atlantic salt is the typical salt extracted from the Atlantic Ocean in the salt pans of the Britain. It is sometimes known by the name of "Celtic salt", for the geographical position of the salt pans and the collection system that has remained unchanged for centuries. It is in fact harvested in an artisanal way, in the months from June to September, according to an ancient Celtic method that involves only the use of wooden blades to guarantee its purity and integrity. The water contained in large marsh-like clay basins and the combined action of the wind and the sun bring out the salt, which absorbs the clay particles of the earth during drying, assuming their typical grayish color. This salt is not treated with bleaching agents and does not undergo any type of refining, for this reason it retains its characteristic gray color and a large quantity of minerals. This salt can also be defined as whole, that is, unrefined: it is carefully collected to preserve its characteristics and packaged, without any other intermediate steps. The gray salt of the Atlantic is poorer in sodium than the common cooking salt but is richer in mineral salts, especially magnesium.
Directions for use: The subtle and delicate flavor makes it ideal for flavoring various qualities of dishes from meat to fish to vegetables. It adapts well to any type of dish, especially to raw preparations such as savory meat or fish and rich salads, and is often combined with the particular and refined taste of the truffle.