[Salt of Basque spring water Ancestral]
I was taught "Basque salt ancestral" by a Spanish friend living in Spain. I will tell you the secret of the salt that is harvested in the "mountains" that produces its roundness and deliciousness.
The Pyrenees are located on the border with France. The snow that accumulates there melts and goes into the soil. The groundwater veins formed there pass through the 220-million-year-old underground salt layer that sleeps deep underground, and reappear as "spring salt water" on the ground containing the salt.
The "spring brine" is drawn to the salt pan and dried in the sun with the sunlight and the wind blowing from the mountains. Sun-dried spring brine slowly forms crystals. Keep the minerals intact.
Hosh, a producer, collects the finished crystals together with his colleagues. We will carefully pick out the crystals made by nature. It can only be collected for four months from May to September.
It is a slightly larger flaky crystal, but unlike rock salt, it can also be loosened with your fingertips.
This salt for commercial use in restaurants has been adopted by Michelin-starred restaurants in Tokyo, Kanagawa, Osaka, Kyoto, Nara, Hyogo, Fukuoka, and other places.
Currently, the select shop that handles the product has a track record of repeating 2 cases (12 pieces / case) about once every 2 months.
[Extra virgin olive oil from a small village in southern Italy]
Donato is a producer who works mainly on agriculture to improve the local community. Their products are not only delicious, but also proud of their activities for the betterment of society.
▼ The secret of the deliciousness of olive oil
Achieves a low acidity of 0.12%, which is a sign of freshly squeezed milking. The lower the acidity, the more proof that you are squeezing fresh olives, and it is also good for the body.