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Fleur de Sel

Fleur de Sel
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Fleur de Sel from the Atlantic Ocean is the purest of all salts. Contains a high content of calcium and magnesium, minerals that are beneficial to our health. The salt is not altered in any way on the way from its collection to your table.

Discover this delicious sea salt and surprise your guests with the unique flavor that it will give to your dishes.

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5,90 € tax incl.

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Rating: 3.5/5 (22 votes cast)

Fleur de Sel , 3.5 out of 5 based on 22 ratings

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Called the queen of the salts by some experts, this salt is produced by controlled evaporation, without industrial interventions. With the frost at dawn, little crystals are formed on the surface of the water, and these are collected by hand using traditional techniques, then allowed to be dried by sun and wind for a year in sacks. It has a delicate taste and a slight marine odor and does not lose its properties over time.

Origin: Spain

Ingredients: Salt

Packaging: transparent pot of 190 gr

Culinary uses:

The Fleur de Sel enhances the flavor of your dishes in a very natural way. We recommend adding it just before serving in salads, cooked fresh vegetables, and grilled meat. A smaller amount than normal is recommended as it is more pure than typical salt. It dissolves in food juices and in the mouth without difficulty.


The history of La Chinata begins in 1932, in the region of Sierra de Gata in the province of Caceres. At that time, oil was obtained in very basic olive mills. Nowadays, however, they have the most modern grinding and pressing systems, which are still purely mechanical but extract a much bigger quantity with a clean and controlled method to ensure the quality of extra virgin olive oil.

Currently, La Chinata is a benchmark for the Gourmet market because of its commitment to the development of new products derived from extra virgin olive oil, to the innovation of new delicacies, and to exploring new market niches.

02/4/2014 Amparo. Siempre busco lo natural y desde luego se nota hasta en algo tan basico como la sal, lo utilizo mucho en los asados y desde luego se nota

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