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pure product. The salt is extracted from underground seawater that fil- ters to the surface and crystallizes in the sun and the wind, and is gathered by hand from July to November. The result is unbleached whole salt with a texture similar to that of fleur du sel and a flavor that is strong but also slightly sweet without acidic or bitter notes. It is not only ideal as an ingredient for the Presidium’s mullet botargo, but also in its own right for sale on the Mauritanian domestic market.15