Salfiore di Romagna (sea salt from Emilia Romagna) Medium coarse

Salfiore di Romagna is often referred to as "Il Sale dei Papi" or "Pope's Salt" as it is traditionally the seasoning sent to the Papal table. This sea salt is harvested in Cervia (Emilia Romagna region) using a traditional method in which it is washed, dried, and centrifuged. This process allows all the rich minerals - such as iodine, zinc, copper, manganese, iron, magnesium and potassium - of the seawater to be preserved. The natural humidity of (2%) is typical of sea salt. This salt, also referred to as “white gold”, is commonly used in the production of parmigiano reggiano cheese and prosciutto di Parma which originates from the region of Emilia Romagna.

Net weight 1000 Grams