The natural unrefined Floros salt is a treasure from the lagoon of Messolonghi. The production period begins in March-April. The seawater is channeled into the preheaters of the salt pans, which are areas specially designed for the storage and isolation of seawater.

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

By the end of summer, the now saturated seawater is transferred to the salt flats (or “tiganas” as the locals call them) where it is allowed to dry. After collection, the salt is washed with brine to preserve its natural and chemical characteristics.

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