| In Brittany, France near the town of Gučrande there are marshes and low-lying areas that have been salt fields for centuries because of a mini climate that is much milder than the rest of the surrounding area. There, the currents of the Atlantic run cleaner than in many of the other salt harvesting regions of France. Gučrande has no peer in Europe for the quality of salt produced.
The salt fields of Gučrande are long and narrow so that an artisan paludier (craftsman salt harvester) like Gilles HERVY can "sweep" with a float, the crystallized top of the evaporating sea water to harvest the precious Fleur de Sel de Gučrande. On warm, breezy afternoons (i.e.: when there is no rain) a single day's evaporation of salt crust on top of the salt ponds is harvested as the Fleur de Sel, the least salty, purest part of the saline. What remains and crystallizes through-out the season is the Sel Gris. The harvest ("forming") is usually from May to September. For every 80 pounds of Sel Gris produced, there is one pound of Fleur de Sel that is harvested.
One of our top-selling salts, Hervy's Sel Gris with Herbes contains air-dried bay, thyme, basil and rosemary. It is perfect for dusting over vine-ripened tomatoes, and makes a great seasoning for just about anything on the grill! Imported from France.
5.4 oz. jar
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