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Description: “Sal de Castro Marim / Flor de Sal de Castro Marim” refers to sea salt obtained from the traditional salt pans of Castro Marim, using manual processes. It is a salt intended for human consumption, unrefined, not washed after harvesting, not chemically processed, and free of additives.
Sal de Castro Marim:
It forms at the bottom of the crystallizers through the deposition of salts, appearing as grains of small cubic crystals, hard and translucent, with sharp and irregular edges, and with highly variable weight, size, and composition. The crystals can only be broken by grinding. Naturally white and shiny, it may be sold as harvested or ground, and its flavor is shaped by the various mineral salts and trace elements present.
Flor de Sal de Castro Marim:
It results from a thin floating film that forms on the surface of the water in the crystallizers. It appears as very light, small crystals arranged in flakes, which break easily when handled, turning into powder if crushed between the fingers. White in color, it dissolves easily in the mouth and contains virtually no moisture. The flavor is salty and delicate.
Production method: Once crystallization begins, the harvesting of “Sal de Castro Marim / Flor de Sal de Castro Marim” can take place. The “Flor de Sal de Castro Marim” is the first product to form, as soon as the water in the pans reaches the saturation level required for crystallization to start. At the same time, “Sal de Castro Marim” begins to deposit at the bottom of the crystallizer. Day after day, the volume of water in the pan decreases rapidly due to evaporation, and it is replenished with brine by the water master. After three to six weeks, depending on weather conditions, the feeding of the pans is stopped and the “Sal de Castro Marim” is collected.
Distinctive characteristics: The physical characteristics of “Sal de Castro Marim / Flor de Sal de Castro Marim” result from the high crystallization speed, the low amount of insoluble matter present, and the accumulated knowledge involved in the manual maintenance of the salt pans, water management, and salt harvesting. The low amount of insoluble matter is closely linked to the natural decanting process of the water, the density of the clay soils, and the wind intensity during harvesting, which is usually gentler and more constant at this time of year, thus preventing large quantities of particles from being carried onto the crystallizer surface. Another factor contributing to the salt’s whiteness is the height and vegetation of the salt pan walls, which protect the crystallizers from the wind. The combination of these factors ensures that the sea salt and fleur de sel extracted contain few impurities, preserving their natural whiteness.
Geographical area: The salt pans where “Sal de Castro Marim / Flor de Sal de Castro Marim” is harvested are located within the Castro Marim and Vila Real de Santo António Marshland Nature Reserve. Administratively, the defined geographical area is limited to the parishes of Castro Marim, Vila Real de Santo António, and Monte Gordo.
History: “Sal de Castro Marim / Flor de Sal de Castro Marim” is characteristic of its origin, resulting from the specific local climate, the composition of the salt pan soils and their mineral richness accumulated through centuries of continuous salt production, the mineral content and purity of the seawater in this location, and the manual process perfected locally over centuries to obtain and preserve its qualities.
During the Roman period, between the 1st and 4th centuries AD, salt appears associated with fish-processing centers along the Algarve coast. The first written reference to Castro Marim salt dates back to the late Middle Ages and corresponds to the first Carta de Foral, granted by King Afonso III on July 8, 1277.
Product specifications (pdf)
Producer group
Terras de Sal - Comércio e Transformação de Sal Marinho Artesanal CRL
Control and certification body
Kiwa Sativa – Unipessoal, Lda.
Control plan
Control plan (pdf)
