Origin
Over 20 years ago we began working to fulfill our dream of bringing superior quality sea salt to markets worldwide. After five years of negotiations, we finally succeeded in obtaining a special permit from the Mexican government which allowed us to analyze many of the salt flats at the largest and best large scale salt production area in the world. We were then able to hand pick the salt we wanted to harvest.
The location of the salt flats is ideally located on the western coastal desert of the peninsula of Baja California, at Guerrero Negro, 500 miles from any source of man made pollutants. SiSalt is naturally dried under the high energy environment of sun and constant winds. These forces, combined with scarce rainfall, a lack of hurricanes and storms, and the absence of marine pollution sources, bestow ideal conditions for the harvesting of the highest quality sea salt.
Process
Sisalt is harvested only after the slow and gradual biological processes needed have completed their cycle. At the start of this process, water is siphoned from the adjacent bay, Laguna Ojo de Liebre, which has a temperature several degrees higher than the open sea thus acting as a natural salinity condenser. This water is then pumped into a series of concentration ponds from which calcium carbonates and other undesirable solids are precipitated. The resulting brine is then ready to be poured into the spirallic flow of the crystallization ponds. The floor of these ponds is composed of a layer of crystallized sea salt that is 6 to 7 feet deep. From the first condensation pond to the time of harvest it takes 1 1/2 to 2 years to complete.
After harvesting, the salt crystals are rinsed once in sea water and then are ready for grinding. The grinding is done with traditional spiral cut granite masa grinders. These stones are perfectly suited for grinding the salt since they allow it to retain its crystalline structure in the final product. The salt is then ready for packaging and distribution.
