Miguel AC Exports

TRADITIONAL SALT OF CASTRO MARIM

The first references to the production of sea salt in the village of Castro Marim date back to the century. VIII BC, concerning the activities of the Phoenicians. The lattice of the salt pans, as we know it today, was brought in by the Romans in order to optimize the production of sea salt, a fundamental ingredient in the preparation of the famous “garum” (fish in brine), which was exported to the whole empire. In the Kingdom of Portugal it was King John I who allowed its export, thus becoming one of the main activities of the kingdom and serving to finance the maritime discoveries. The harmony of the topographical configuration and strong tides with the strategic location make this village even today a special place in the production of sea salt.

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Miguel Ac Exports manufacturing infrastructure

The first references to the production of sea salt in the village of Castro Marim date back to the century. VIII BC, concerning the activities of the Phoenicians. The lattice of the salt pans, as we know it today, was brought in by the Romans in order to optimize the production of sea salt, a fundamental ingredient in the preparation of the famous “garum” (fish in brine), which was exported to the whole empire. In the Kingdom of Portugal it was King John I who allowed its export, thus becoming one of the main activities of the kingdom and serving to finance the maritime discoveries. The harmony of the topographical configuration and strong tides with the strategic location make this village even today a special place in the production of sea salt.The name by which the Flor de Sal was commonly known in Castro Marim was “rennet”, for the similarity of its appearance in the crystallizers with that of the curdled milk. Rennet was not normally marketed because it was not recognized on the market. Instead, what was withdrawn was in the possession of the producer, for his own use, or was delivered as part of the rent paid to the saline owner, It was thus a product for exclusive use in each of the saline families, who appreciated its taste and the fact that it was a naturally thin salt, instead of all the salt existing in the market. The name Flor de Sal was introduced by the French producers of the village of Guérande, who began a strong international campaign of publicizing the product at the end of the 90s, bringing it to the attention of the international consumer. The village of Guérande is twinned with Castro Marim, for its similar experience with the experience and production of Traditional Salt. In

The products are certified in quality by Sativa

Seawater is admitted in large natural clay tanks (hatcheries) during higheramplitude full tides. This water is then allowed in a sequence of tanks of decreasing depth (decanting and evaporating). In the end, since the water has a very high salt concentration, it is admitted in small tanks (crystallization tanks) where the saline solution crystallizes. The movement of water is entirely effected by gravity.The salt precipitates in the crystallizers, depositing at the bottom in an increasing thickness. As soon as the salt reaches a sufficient thickness (approx. 10 cm) the bottom of the crystallizer is gradually scraped off manually with the aid of suitable wooden utensils (wheels), pulling the salt to the edges of the crystallizers where it is extracted from the water and left to dry. É placed to drip and dry in the sun and wind for approximately 5 days on the small clay rails bordering the crystallizers, then packaged and stored.