Sal de Añana - Mineral Salt
Sal de Añana in the form of spring mineral salt.
The mineral salt consists of crystals of high purity due to the origin and natural evaporation of the raw material. The brine emerges from underground veins of solid salt that are over 200 million years old.
Rich in minerals and trace elements, it is recommended to enhance the flavor of all types of food.
White, odorless crystals, soluble in water and with a straightforward salty taste.
Origin of Sal de Añana
During the Triassic period - which began about 251 million years ago and ended about 200 million years ago - when all continents were joined together forming the continent called Pangea, Salinas de Añana was submerged under a great ocean. The evaporation of its waters caused the deposition of large layers of evaporites on its floor, which over time were covered by other strata.
How it is produced
The salt production period varies each year depending on weather conditions. It generally begins in May and ends in September. From this month, the long nights delay the evaporation process and the continuous rains spoil the little salt that is obtained.
During the rest of the months, the salt workers carry out recovery and maintenance work on the salt flats in preparation for the production season. In the packaging module, the packers work all year round to clean, package, and label the salt.
1.- FILLING OF THE FLATS
This involves pouring between two and four centimeters of brine onto the horizontal platforms to expose it to the sun and wind. This filling action is carried out in various ways depending on the particular characteristics of the existing storage wells in each of the farms. Among them stands out a device similar to a crane known as "trabuquete" in the slang of the Añana salt flats.
2.- CRYSTALLIZATION
During the next four hours, the crystallization of the salt occurs. It begins when a fine film covers the entire surface of the brine deposited on the flats. Over time, the film breaks into smaller parts called salt flowers. If the salt workers are looking for salt flowers, they proceed to collect them from the surface of the flats with specific tools that prevent the flakes from breaking. However, if they want to obtain mineral salt, they proceed to remove the salt flowers to throw them to the bottom of the flat and ensure that all the brine coagulates evenly.
3.- IRRIGATION
This involves accelerating crystallization by stirring the brine again with a roller. In those flats where dry areas have been left due to irregularities in the surface, preheated brine is added through irrigation to avoid interrupting the evaporation process. For this, a tool known as a watering can is used, consisting of a bowl held with a long wooden handle, and heaters, small wells where the brine is heated more quickly.
4.- SALT HARVESTING
Contrary to what one might think, the product is not harvested when the brine has completely evaporated, but rather when there is still some water left in the flat. This allows the salt to undergo a final wash. The harvesting is done by forming one or two piles of salt in the center of the flats. It is then placed in wooden chestnut baskets, where it is left for a short period of time to drain the excess liquid.
5.- STORAGE
Once drained in the basket, the salt is placed in the farms' storage facilities. These spaces are mainly located under the flats, where there are small openings known as "boqueras" through which the salt is poured.
6.- PACKAGING
In October, the salt from the storage facilities of the Valle Salado is transferred to other warehouses, a process known as "entroje". In the packaging module, it is cleaned of small impurities, packaged, and labeled.
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