The idea behind Sabrosa’s finishing salts is quite simple – to finish any dish with greater intensity of flavor and to add a unique texture.

When used properly, a good finishing salt is the unifying element that marries our food and condiments in the meals we prepare.

All of Sabrosa’s salts use artisan sel gris, or “coarse grey salt”, which is rich in trace minerals and thereby lower in sodium content. The salt used by Sabrosa is not a mass produced salt but one that is hand harvested using centuries-old Celtic methods.

Seawater is circulated through hand dug ponds and then solar evaporated by the sun and wind until crystals form. From June to September the paludier (salt harvester) gently pushes and pulls a long wooden rake across the clay pond to harvest the salt from the bottom. Careful precision is used so as not to disturb the clay bottom or step into the salt pond, thereby dirtying the salt.

The salt used by Sabrosa comes from the Guerande region of France and has the Nature et Progrès certification which ensures the quality and purity of the salt and guarantees the salts are made from pristine sea water and are free from pollution or contaminants. Additionally, there are no anti-caking or free flowing additives in the salt used by Sabrosa.