Salt is not just a seasoning but one of human history’s oldest and most essential ingredients. Its significance dates back to the days before refrigerators, making it crucial for preserving food. In many civilisations, salt was even used as currency. The word ‘salary’ originates from salt, highlighting the immense value this resource has held over centuries.
As the only edible rock, salt transcends all cultures and cuisines, playing an irreplaceable role in gastronomy by enhancing the flavours of food. In the Algarve, the tradition of salt pans runs deep and, even today, brands like Salmarim from Castro Marim uphold the authenticity and quality of handcrafted sea salt, keeping a centuries-old heritage alive.
The legacy of salt production in the Algarve stretches back over two thousand years, with the earliest records dating to the Phoenician era and later being continued during the Roman occupation. During this period, salt production reached remarkable levels, playing a key role in fish conservation and the making of the renowned garum (a fermented fish sauce). Archaeological remains, including salting tanks and extraction structures, can still be found in various coastal locations, particularly in Castro Marim, Tavira and Olhão, highlighting the historical significance of this practice.
The salt pans of the Algarve and other regions continued to thrive, serving as a vital source of income for Portugal. In the 16th century, with the era of maritime expansion, salt became an extremely valuable commodity, essential for preserving cod and other fish, driving trade with northern European countries.
Today, traditional salt pans, such as those in Castro Marim and Tavira, continue to uphold artisanal methods that enhance the quality of sea salt and fleur de sel, earning national and international recognition. The salt pan tradition of the Algarve is not merely a relic of the past; it remains very much alive, preserving a millennia-old heritage and enriching our culinary traditions.
A pinch of Salmarim in the Algarve
Salmarim’s salt comes from what is believed to be one of the oldest salt pans in Castro Marim, dating back to the Phoenician era. The business is now run by the family of Jorge Raiado, who once supplied the canning industry. Today, they focus entirely on salt, elevating it to a gourmet product that meets the growing demand for high-quality ingredients.
The commitment to ensuring an exceptional product goes beyond the salt itself. The carefully designed packaging guarantees durability and quality, standing out on any shelf. Created by Portuguese artists, it received an international design award at the 2023 Red Dot Design Awards for being made exclusively from national materials. The exterior features cork, encasing a recycled glass jar that supports the glassmaking industry. Completing the set is a handcrafted wooden spoon sculpted from reclaimed wood.
Each jar contains carefully refined combinations developed over time. Among the available options are the Fogo range, which blends fleur de sel with chilli; the Violeta, which combines fleur de sel with violets and dried fig; the Algarve, featuring fleur de sel and tangerine; or the Coração, which mixes fleur de sel with Douro oxheart tomato.
In Mar d’Estórias, we discover these and many other stories that transport us to the heart of the Algarve. Here, the sea and the land provide simple ingredients transformed into unique flavours.
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