Natural unrefined salt is a treasure of the Messolonghi lagoon.
The production season starts in March-April.
The seawater is channeled to the preheaters of the salt pans, areas that are appropriately designed for the storage and isolation of seawater.
During spring and summer the water heats up and dries slowly, while in certain density conditions it is transferred from one heater to another.
In this way insoluble materials and unnecessary salts that are produced while the sea dries are removed.
At the end of the summer, the salt-saturated sea water is transferred to the alopecia (or "pans" for the locals) where it is left to dry.
After collection, the salt will be washed with brine to maintain its physical and chemical characteristics.
What will come out of the wash is pure, natural salt that retains all its flavor and the approximately 88 trace elements, necessary for health and in harmonious proportions for the body.
In a grinder with a glass body and a plastic head (94 gr). The grinder is adjusted in two positions for finer or coarser grinding and is reused.