Nutritional information per 100g

⁕ Calories: 0 kj / 0 kcal
⁕ Fat: 0 g
⁕ Of which saturated fatty acids: 0 g
⁕ Carbohydrates: 0 g
⁕ Of which sugar: 0 g
⁕ Protein: 0 g
⁕ Salt: 93.17 g

The formation of the special salt deposits in Salies-de-Béarn can be traced back to a series of geological events. Over 200 million years ago, when the supercontinent Pangaea broke up, the North Sea flooded what is now the Aquitanian Basin. Evaporation deposited enormous quantities of salt, which were covered and protected by marl and marine deposits in the following Jurassic and Cretaceous periods.

At the end of the Cretaceous period, parallel to the formation of the Pyrenees, large cracks in the earth formed in the Béarn region. The softer salt penetrated through these cracks to the surface and formed salt domes, so-called diapirs. Over time, rainwater seeped in, dissolved the salt rock and became enriched with trace elements as it passed through the clayey layers.

This process led to the creation of the exceptionally mineral-rich springs of Salies-de-Béarn. Their salinity exceeds that of the Dead Sea and is ten times higher than that of sea water. Due to their unique composition, the springs have been used therapeutically since the 19th century, particularly for the treatment of rheumatic diseases.

Manufacturer: Société d'Exploitation des Salines de Salies-de-Béarn, Avenue des Salines / Avenue Jacques Dufourcq
Quartier Herre – 64270 SALIES-DE-BÉARN, France

Salt has been part of our daily diet for thousands of years.
Eating good salt is important for health, the environment and our taste buds! Artisans work alongside independent salt workers in the exploitation area. Our salts are processed in a gentle and respectful way to preserve the raw state of the crystals formed in the salt pans. We are certified Nature & Progrès, an agricultural model alternative to agribusiness, capable of preserving the natural fertility of the soil, guaranteeing farmer autonomy and healthy nutrition for everyone.