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 is 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.
4Kg Plastic Tub. Store in a dry and cool place.
In this salt landscape located in Salinas de Añana (Alava, Basque Country), 30 km from Vitoria-Gasteiz, man has taken advantage of the salt springs for thousands of years to obtain a product that is essential to life, salt. The foundation's was complicated recovery project of one of the most important salt-related cultural landscapes in the world has been ongoing since the 1990s. The Foundation, as the single owner of Valle Salado, has three main objectives: To recover and preserve the material and environmental culture of the landscape to ensure its sustainability. To produce top quality salt products using traditional techniques and in a sustainable manner, respecting the ancient "know how" of the salt workers. The sale of this salt is already contributing to the self-financing of the project. To develop and recover, under an approach open to the public, cultural and tourism initiatives that are becoming the driving force of the social, economic and tourist development of the region.