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Portuguese Traditional Coarse Sea Salt

Portuguese fisherman chased the prized codfish across the North Atlantic. In the days before refrigeration, salt was essential for preserving it for the long voyage home: thus bacalhau, the backbone of Portuguese cuisine, was born. This pristinely white sea salt is hand-harvested, and 'saltcream' is a saltpan's delicate top-most layer—perfect for any occasion that calls for fleur de sel.

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This bulk sea salt is much whiter than the France's, as the region experiences far less rainfall. French sea salt turns grey because the country's rainfall and storms cause the clay at the bottom of the salt pools to mingle with the salt. Because this salt is so wet, it is not suitable for grinders, but is an ideal finishing salt. The salt farmers in Portugal adhere to quality standards for certified organic produce and consequently have been awarded the "Slow Food Award for the Defense of Biodiversity."

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