|
Opinions:
What others say about salt...
In March 2002, Corby Kummer wrote in
Atlantic Monthly:
"Fleur de sel is now an essential prestige
ingredient on American menus, dusted over a dish at the very last minute so
that the diner will have the pleasure of the slight crackle and then the quick,
delicious melting.
Books celebrating salt appeared. The best for cooks is
Salt & Pepper (1999), by Michele Anna Jordan, unfortunately out of
print but easily obtainable. Mark Kurlansky, the author of the entertaining and
erudite Cod (1997), has just published a natural companion, Salt: A
World History.
(....) Chic aside, fleur de sel continues to offer a
matchless culinary experience. Last August, in Portugal, I discovered an even
sweeter, whiter, and not incidentally much less expensive fleur de sel than the
one that comes from Brittany."Read the complete
article.
Marc Milton: "In a country blessed with an extensive
coastline pierced with numerous inlets, estuaries, rivers and lagoons, a
beneficial, sunny climate and dry Atlantic winds for evaporation, it is natural
that throughout Portugal salt from the sea has long been harvested".
The culture of Algarve Salt, Slow
magazine |
Day by day, the marnoto patently
harvests the thin layer of salt that lays on the water surface.
It is a
very hard work, but worthwhile, as the exceptional quality of the product
cannot be matched by any other salt.
|
|
Real Good Food wrote:
"... Flor de sal is what the Portuguese call fleur
de sel, the flower of salt. Traditional sea salt is raked from the bottom of
sun-warmed evaporation ponds.
Flor de sal forms only when conditions allow
the newly formed crystals to float on the water’s surface, and it must be
carefully and quickly collected before the crystals sink to the bottom.
Flor de sal has a lightly crunchy but delicate texture and a slightly
sweet, mineral flavor from the trace elements in the seawater.
...
Necton’s flor de sal is the recipient of the Slow Food Award and is
certified by the French environmental organization Nature et Progres to
be free of the industrial contaminants sometimes found in mechanically
harvested sea salt.." |
Address + email