The Camargue salt, particularly Camargue fleur de sel, is one of the best-known French salts. It has been produced for several centuries in southern France. Over time, many farms have sprung up along the coast of the Var and in the Roussillon region.

Today, salt is used in many different fields. For example, it is used in food, agriculture, and the chemical industry.

An ideal natural environment

In the Camargue, salt occurs naturally in the soil. In fact, the region has flat, clay-rich terrain with many ponds. In addition, it experiences high evaporation rates and very little rainfall.

As a result, evaporation exceeds precipitation by about 1.25 meters per year. These conditions promote salt formation.

Production History

At the end of the 19th century, salt production expanded significantly. It became more organized, with two main areas.

On the one hand, Salin-de-Giraud is developing industrial-scale production. On the other hand, Aigues-Mortes is focusing on the harvesting of table salt.

Camargue Fleur de Sel

Fleur de sel forms on the surface of the salt pans in the summer. Salt workers then carefully harvest it by hand.

After harvesting, it is left to rest in the sun for a few hours to drain. It is then sifted and packaged.

With its crisp texture and irregular crystals, it adds a delicate flavor to dishes.

Use in Cooking

Camargue salt is widely used in cooking. In fact, it acts as a natural flavor enhancer. As a result, it brings out the flavor of dishes without masking their natural taste.

Origin and Quality

Our salt comes from France, from the Salins d’Aigues-Mortes saltworks. In addition, Camargue fleur de sel complies with organic farming standards as set forth in EEC Regulations No. 834/2007 and 889/2008.

Packaging

To meet the needs of professionals, we offer several package sizes. Camargue fleur de sel is available in bulk, as well as in 8 kg, 20 kg, and 25 kg packages.