There is a well-guarded gourmet secret in the salt flats along the southern coast of Majorca, in less than fifteen years Flor de Sal d'Es Trenc has become known for producing extraordinary sea salt.
Enjoy tasting it in its purest form, or try the blended versions with black olives, hibiscus, thyme, rosemary... and even rose petals!
If wind was not part of the Majorcan landscape (though the many windmills standing along the roads would attest otherwise), it would be impossible to produce this sea salt here. It is indeed through the combined effect of the sun and the warm marine breeze that these desired delicate crystals form in the salt flats.
Harvesting of salt along the southern coast of Majorca dates back to antiquity. The Romans and Phoenicians had already selected the beach of Es Trenc for this very reason. Still pristine today, this 3.5 km long stretch of sand with its turquoise waters is the spot where the salt water is captured.
Crossing 170 hectares of unspoiled nature, a canal winds its way through the tall grass to bring the water to the rows of basins. It is here where the salineros, like Feran and Jajip, today harvest the finest salt from the water's surface, otherwise known as flora de sal.
The contents of the wicker baskets are dumped onto outdoor tables (while keeping an eye out for possible rain showers that may threaten the harvest), where the salt will dry in the sun until it forms its coveted crystals.
A luxurious condiment, this salt contains 16 to 20 times more magnesium than regular coarse grain sea salt. This is no small detail, as the magnesium is a great flavor enhancer and helps to showcase the other ingredients that make up 15 to 35 percent of the compositions of the flavored salt blends.
The harvesting site, which may be visited by small groups of 10 people maximum, has hosted a boutique since 2010 that sells the complete array of products by Flor de Sal d'Es Trenc, which may also be found at Harrod's in London and Dean & Deluca in New York.
Produced in small quantities with organic local ingredients, the finest of the finest from the salt flats of Es Trenc are used in a series of limited luxury editions. Flavors include sea salt with lemons and lavender flowers, orange and chile peppers, or even the one pictured above, an idea created by the chef at the hotel Son Brull, sea salt with tomato and wild fennel.