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Vallesalado

Valle Salado De Añana is an inland salt mill located in Álava (Basque Country) in which the well-known gourmet salt of Añana is naturally produced, recognized by important chefs and culinary experts.

Entorno del Valle Salado de Añana
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Valle Salado
All about Vallesalado

Information about Vallesalado:

The Valle Salado of Añana (located in Álava, Basque Country) has origins dating back thousands of years. The production of salt in this valley dates back more than 7,000 years, an activity that has evolved over time and has extended to the present day, reaching the production of what we know today as Sal de Añana.

At the end of the 90s, the Valle Salado De Añana Foundation was created, a project with which it was intended not only to recover the cultural heritage of the Salt Pans of Añana, but also to carry out the production of quality salt in a sustainable and traditional way, thus managing to recover the landscape and environmental biodiversity of the area.

The production and sale of Añana salt is the main self-financing engine of the Valle Salado Foundation.

Types of Añana salt

To preserve the Salt Pans of Añana, traditional and sustainable production methods are followed that are characterized by achieving quality salt while respecting the environment. Traditionally only one type of Añana salt has been produced, spring mineral salt, but in recent years production has been expanded with three other types of salts, all of them natural: Flor de Sal flakes, Spring Liquid salt and Chuzo de sal.

Flor de Sal Scales are a type of sheet salt that forms naturally on the surfaces of the Eras in salt pans. These are recommended to incorporate as a touch of distinction in meat and fish.

The liquid salt springs directly from the springs of Añana, where it is bottled achieving a concentration of 280 grams per liter, and is ideal for use in salad dressings.

For its part, Chuzo de sal is considered as one of the most exclusive products of Añana that results from the continuous drip of brine leaks. Salt stalactites are formed that are ideal for incorporating them into dishes in small proportions.

Prestigious chefs and chefs such as Martín Berasategui, Francis Paniego or Joan Roca endorse the quality of Añana's gourmet salt thanks to its unique properties, and therefore use it in their restaurants.

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