Salmarim
Fleur de Sel for Michelin
Right next to Castro Marim, a small, beautiful village on the border with Spain, Jorge Raiado is arguably one of the most popular producers of Flor de Sal in Portugal and beyond. Under the name Salmarim, he cultivates his salt crystals in the summer, which are then served in many of Portugal's finest gourmet restaurants, including those run by Michelin-starred chefs such as José Avillez and Herdade do Esporão, as well as at the famous Chiltern Firehouse in London.
Although it looks simple, experience and a delicate touch (similar to winemaking) play a major role in achieving the best results. Starting around June, Jorge begins to let seawater into the basins, where layers of salt form during the hot summer months. The crystals are then carefully harvested with a wooden rasp before being dried by the hot Algarvian sun.