Lima salt is harvested in the Olhao region on the Portuguese coast, in the natural reserve of 'Ria Formosa'; Harvest is done entirely manually, in a traditional manner, so that only sea water, sun, wind and human efforts are used in the production process. The salt thus obtained is not refined and does not contain any whitening, anti-caking or anti-humidity agents (e.g.: ferrocyanide, tricalciumphosphate, alumine-calcium silicate, ...); It owes its high nutritional value to the absence of a refining process. In this manner, the micronutrients from the sea are preserved optimally (e.g.:: magnesium, potassium, ...); This salt undergoes continuous quality controls relating to the nutritional parameters, the toxicity (e.g. heavy metals) and microbiological contamination; The rich flavour of natural sea salt is incomparable to the sterile taste of industrial salt; ; Unrefined and still white, is that possible ? Careful manual harvesting ensures that a thin layer of salt is left on the bottom of the salt marsh, which constitutes a natural barrier between the salt to be harvested and the soil. In this manner, the Lima salt remains white. Usage: Fine or coarse, salt is an indispensable condiment for daily use, either during the cooking process or as a final seasoning.
