Flor de Sal “Portugal”

Origin & Story

Flor de Sal are the fine salt blossoms that form on the water's surface of traditional salt gardens in calm winds and strong sun. In the Algarve – among other places in the historic salt pans of Castro Marim – this wafer-thin layer is carefully lifted off with wooden scoops and gently dried. This is how the delicate, lightly crunchy flakes come about, prized in discerning kitchens for decades.

Highlights

A delicate flake structure, mild, salty seasoning and a clear, mineral taste: this Flor de Sal seasons precisely without masking. It dissolves quickly on the palate, brings texture as a finish and, on fresh tomatoes, grilled vegetables, fish, seafood or steak, delivers a nuanced salt note instead of harsh saltiness.

Quality

Traditionally obtained in open salt pans, skimmed off by hand and all-natural – no additives. At Manufaktur Funke the salt is checked in small batches, gently filled and packed aroma-tight. This keeps the typical flake structure intact.

Tip from Tobias Funke

Never cook Flor de Sal along with the dish. I scatter it over the dish right before serving or use it as table salt. For a simple, very good snack-time finish: lukewarm bread, good butter, a pinch of Flor de Sal.

Recommended use

• Finish for grilled vegetables, tomatoes, asparagus, potatoes
• Fish & seafood, steak, carpaccio, tartare
• Salads, vinaigrettes, buttered bread, burrata, cream cheese
• As table salt for extra seasoning at the table

Origin / Ingredients

Flor de Sal from the salt gardens of the Algarve, Portugal. Pure sea salt, hand-scooped. Filled in Switzerland by Manufaktur Funke.

Storage

Store in a dry, cool place, away from light. Reseal well after opening so the flakes stay crunchy.