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The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same traditional “Celtic” way. Salt is harvested by drying seawater in shallow pools. As the water evaporates the remaining salt is moved around with salt rakes and formed into small pyramids. It is the top of the salt pyramid that dries first and is considered the best.

"It is a true saying that a man must eat a peck of salt with his friend before he knows him." - Miguel de Cervantes, 'Don Quixote'

The moist salt underneath the top layer is the unrefined and unprocessed coarse grey salt. High in minerals and full of flavor this grey salt is an inexpensive way of using an excellent sea salt in the cooking process. Sprinkle on meats before grilling or roasting. Try in place of standard salt to improve on the flavor of many dishes.

This salt is produced in Guerande, France.
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