Añana Salt Flakes
THE CHOICE OF TOP SPANISH RESTAURANTS
Crunchy salt flakes picked by hand
Approved by 22 Michelin stars in Spain
2019 Great Taste Award Winner
In Stock
Description
In the oldest town in Alava (Basque Country) and in what were waters of a vast sea 200 million years ago, stands the Salt Valley of Salinas de Añana. A magnificent outdoor cultural landscape formed over more than 5,000 platforms on which the saltwater s poured to obtain salt through solar evaporation. A unique and extensive network of wooden channels distribute the water to the most remote corners of the Salt Valley.
Sal de Añana’s quality is guaranteed by both its completely traditional and organic production but also, by the acclaim and acknowledgment of some of the worlds top chefs of international renown such as Martin Berasategui, Joan Roca, Pedro Subijana, Andoni L. Aduriz, Eneko Atxa, Daniel Garcia, Diego Guerrero and Patxi Eceiza. As well as the Marques de Riscal bodega, who between all of them have a total of 22 Michelin Stars.
All these top chefs, attest the quality of Añana Salt and use it in their restaurants.
125g Pack / Store in a dry and cool place
How to cook with Añana Salt Flakes
Our favourite way to prepare this incredible pork is to season with salt and pepper and grill or sear the presa, then cook at medium high heat until done. The centre of the steak should still be pink. This cut has less fat than other types of Iberico pork, so be careful not to overcook. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
Ingredients, Nutritional Values & Allergens
Ingredients
| Ingredients: Basque salt, |
| Net Weight: 125g |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: Valle Salado de Anana |
| Packaging: Cardboard box |
| Storage: Store in a cool dry place |
| Usage: Ready to eat |
| Region: Basque Country |
Allergens
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The Source
Valle Salado de Añana
Salinas de Añana is home to one of the oldest industries in the world: Salt, an essential element for the survival of the human species, has been produced here uninterruptedly for more than 7,000 years.
The Valle Salado Foundation was established in 2009. It is a non-profit organisation charged with securing the future of the site. One of its main goals is to produce salt using the thousand-year-old know-how of the local salt makers who employ traditional environment-friendly techniques. This goes to make one of the world’s finest salts used by Michelin starred chefs as testament to its exceptional quality and the special flavours of its unique trace elements.
Why buy from us
Recipe Inspiration
