The salt is extracted from natural salt water sources, ten time more salty than seawater.

The salt has been used in Salies since the Bronze Age. Today, the source is the property of the descendants of the first families to live in Salies-de-Béarn in the Middle Ages. This right originates in a ruling dating from 1587. Every year the salt is celebrated on the second Sunday in September.

During its long journey across the Pyrenean massif, the water is charged with trace elements before crossing through the rock salt layer The water mainly contains Magnesium but also some Calcium, Cobalt, Chromium, Copper, Iron, Lithium, Manganese, Nickel, Potassium, Phosphate, Selenium, Silica, Vanadium and Zinc.

Local history refers to numerous uses, including Spa water treatment. For the health, the salt is used in the baths, as an extension to the treatment care. It can be also used in conjunction with essential oils containing specific properties.

As Marie Laforêt, the French author , says in her book"Mes Petites Magies" which appears in the Michel Lafon Editions, ""The salt, known since ancient times for its therapeutic value, has the special feature of being very effective against rheumatic pain and has a real effect on conservation of the bones. For some reason of which I am ignorant, it must be magic!" qui doit être magique !"



Edible salt .
This salt has been exploited, since antiquity, for food. Its taste qualities are recognised by the gastronomes and well-known chefs who have always used it for cooking and traditional seasoning It brings out the characteristic taste in meat. It is recognised by the protected geographical endorsement "I.G.P. Bayonne Ham". It is the guarantee of a salt with exceptional taste.

The salt flake.
The salt flake. This contains 1.5 times more Potassium and twice as much Magnesium and Manganese as the salt.
The salt flake, with its subtle taste, cristallises on the surface of the salt water. In order to preserve its fragility, it is carefully gathered in by hand, using traditional methods.
Sprinkled on grilled meats and fresh vegetables, it seduces your tastebuds. As a matter of course, it is selected for the tables of the important Chefs.