SAL de IBIZA

Salt from Ibiza

SAL de IBIZA The Fleur de Sel is obtained in the nature reserves of Saline of Ibiza. The small fragile crystals form only on sunny days, low humidity and steady winds.
SAL de IBIZA Salt from Ibiza

The Fleur de Sel is obtained in the nature reserves of Saline of Ibiza. The small fragile crystals form only on sunny days, low humidity and steady winds.

  • Sal de Ibiza - salt from the island

    Fleur de Sel
    The flower of salt grows in the nature reserve, in which the saline is. The fine crystals on the surface are formed only in long periods of sunshine, low humidity and constant wind. They are fine, mild and mineral.

    Sal de Ibiza - salt from the island
    The harvested sea salt is dried by the sun. It is ground coarse or fine, and has a clear, fruity saltiness, which is very discreet. For the salt mill or the pinch from the fingertips.

    Granito
    Medium size and receptive is this salt. Thanks to its mildness it is salty necessarily as seasoning salt with chilli, sesame, herbs and more no court, unless the chef is in love.


    copyright text : viani.de
  • Sal de Ibiza - salt from the island of Ibiza


    copyright photo / image: saldeibiza.com

    The harvested sea salt is dried by the sun. It is coarsely or finely ground and has a clear, fruity saltiness that is very subtle. For the salt mill or the pinch from your fingertips.

  • Sal de Ibiza - sea salt from the island of Ibiza

    Las Salinas

    800 BC
    The Balearic island of Ibiza was originally colonized by the Phoenicians in the VIIIth century BC. The salt mines there have their origins in just this epoch. The first official reference to the salt pans of Ibiza dates from the time of Punic rule, which dates back to 540 BC. started. Under the influence of the Roman Empire was the management of the salt pans from 122 BC. continued until the demise of the Empire in 476 AD. Then Ibiza was visited by the Vandals and the Byzantines. For almost half a millennium, the island suffered from constantly changing occupiers, until finally in 902 AD. was conquered by the Moors. These essentially took over the Punic-era plants and production methods of salt extraction.

    1235 AD
    After the reconquest of the island in the course of the Reconquista, the salt pans experienced important technical innovations that significantly improved both the quality of the salt and the productivity of the extraction. Already at that time the salt from Ibiza - converted to today`s conditions - sold around 25,000 tons per year. Salt was a strategic product at that time because it was almost the only means of preserving food. For a long time, Ibiza, with its salt, was a valued business partner of the most powerful republics of the Middle Ages, such as Genoa, Florence and Venice. After the end of the Spanish War of Succession in 1715, the salt pans were placed under the administration of the crown. However, the plants fell noticeably and production fell to only 7,000 tonnes per year.

    1871 AD
    In 1871, the salt pans were sold to two Mallorcan merchants at a price of around 1.1 million pesetas (about EUR 9.15 million). In 1878 they founded the Fabrica de la Sal de Ibiza, the nucleus of today`s operating company Salinera Espanola SA. In this new, privately-economically organized epoch, large investments were made, which ensured that already in 1888 again 50,000 tons of salt were produced, which would mean a successful year even by today`s standards.


  • Sal de Ibiza - sea salt in the light cuisine


    copyright photo / image: saldeibiza.com

    Poached eggs on roasted green asparagus and salt of Sal de Ibiza
    500 g green asparagus just cut off the ends
    4 pieces of eggs
    2-3 tbsp of wine
    5 tbsp olive oil
    2 pinches SAL de IBIZA Isla Blanca

    Heat the olive oil in a pan and roast the asparagus for about 10-12 minutes or bake in the oven for about 25 minutes. Add a little water and simmer gently. Successively poach the eggs without shell in boiling water. When the asparagus has a nice roasting color spread on the plates. Put the poached eggs on the asparagus. Sprinkle with the sea salt of SAL de IBIZA Isla Blanca and ENJOY!

  • Sal de Ibiza - salt from the island of Ibiza


    copyright photo / image: saldeibiza.com

    Medium size and receptive is this salt. Thanks to its mildness it is salty necessarily as seasoning salt with chilli, sesame, herbs and more no court, unless the chef is in love.

  • Sal de Ibiza - salt from the island of Ibiza


    copyright photo / image: saldeibiza.com
  • Sal de Ibiza

    Sea salt from the island of Ibiza

    SAL de IBIZA offers a range of high quality table salt products, all made from 100% natural sea salt. SAL de IBIZA is obtained exclusively in the Parque Natural Natural Reserve of Ses Salines d Eivissa. It contains no additives or preservatives, it is also subjected to no further refining processes, except gentle drying in sunlight and gentle grinding in ancient stone mills. For these reasons, SAL de IBIZA contains over 80 minerals and trace elements that are detectable in seawater and vital for the human body.


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