The natural unrefined salt Floros is a treasure of the Messolonghi lagoon.

The production period starts in March-April. The seawater is channeled into the preheaters of the salt pans, areas specifically designed for the storage and isolation of seawater.

During spring and summer, the water is heated and gradually evaporates, while under specific density conditions, it is transferred from one heater to another. In this way, undissolved materials and excess salts produced as the sea dries are removed.

At the end of summer, the now saturated seawater is transferred to the salt flats (or “frying pans” as the locals call them) where it is left to dry. After collection, the salt will be washed with brine to retain its natural and chemical characteristics.

What comes out of the washing is pure, natural salt that preserves all its flavor and approximately 88 trace elements essential for health.