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In the wetlands of Noir Moutier in France, the artisinal production of this distinctive and truly damp gray salt is the result of a natural concentration of sodium chloride (250 gr per liter) in the water. This particular salt is created by the crystalization on the claylike base of the "oeillet". It is harvested by hand from June through September. It is rich in magnesium and other minerals. Any dish will benefit from the use of this salt. It is available in its coarse form in a 1 kg/2.2lb bag or in the same weight in a cardboard cannister with a resealable lid. This should not be put though a salt mill.