Tavira Sal Certified by ITQI

Fleur de Sel

Already in the era of the Romans, salt was produced in the East of Algarve. Several historical documents in the townhall of Tavira, prove the existence of salt. It was used in food and to preservation and packing of tunafish in amphores befor transporting it around the Roman Empire. Read more

Consider its special and certified Composition:


Sodium chloride 96.50%
Magnesium 0.55%
Calcium 0.19%
Potassium 0.09%
Iron 11.10 ppb
Iodine 12 630.00ppb
Manganese 1.90 ppm
Selenium 4.80 ppm 

Tavira Sal

Tavira Sal

In the year 2000 the products of flower of salt and traditionally collected salt was certified by Nature & Progress in France, with a book of norms for collecting storing and controlling the final product.

The product is inspected by SATIVA for Nature & Progress and accredited by IFOAM. It was initiated a system of auto-control for production and packing of alimentary products. It is in implementation a HACCP system, for a external of specialty and certified company of the national and international level for the effect. 

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Fleur de Sel Flor de Sal Nature et Progres
Tavira Sal

Flor de sal is the Portuguese fleur de sel, the flower of salt. This salt comes to us from Rui Simeão a producer on the southern coast of Portugal in the Ria Formosa area. Their flor de sal is collected by hand using special tools that skim the surface of the salt pan to collect the thin layer of salt "flower" that forms on top of the water as the water evaporates.

Flor do sal is prized for its small grains, lightly crunchy texture and balanced, briny flavor. This flor de sal is certified by the French environmental organization Nature et Progres to be free of the industrial contaminants sometimes found in mechanically harvested sea salt. 

Flor de Sal and Sal Tradicional

What is it?

Flor de Sal are the salt crystals that float on top of the water in open air salt tanks. Sal Tradicional is the salt that is left when the sea water evaporates.

Where is it produced?


How is it produced?

From traditional salterns in the Ria Formosa and Sapal do Castro Marim nature reserves. Hand-harvested and sun-dried with no machines. The salt is derived simply from evaporation by the sun and the wind.

What makes it special?

Highly prized in culinary circles, it’s a soft waxy salt that has all the minerals from the sea - especially magnesium and calcium - as it is 100% natural.

How/where would you use it?

For the Flor de Sal, sprinkle over anything after cooking to lift the flavours - for example carpaccios, steaks, fish, etc. It is in essence a finishing salt.

Very intense and special on fresh salads.

Sal Tradicional is for cooking, curing and grinding, for a more intense flavour.

Insider knowledge

The techniques used in Tavira go back thousands of years, to the Phoenicians.

Fleur de Sel

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