The Fleur de Sel is the Queen of salts due to its fine and crispy texture.

Fleur de Sel

The Fleur de Sel is the thin layer of saline crystals which is formed on the surface of the crystallizers of our traditional Salina. Between the months of July and September, these fragile micro crystals composed of different types of salts, are collected daily by hand using traditional methods, sun dried and subsequently packaged for different segments of the market. It is a 100% natural product, no additional treatments or additives

They are considered gourmet salts due to their high richness in existing minerals dissolved in the sea water and its high content in magnesium chloride and potassium chloride accentuates and enhances the flavour of the food. Equally and due to its marine origin and special crystallization, fleur de sel contains 80% of the trace elements which our body requires. Based on this we can confirm that a diet with fleur de sel, is a healthy way to avoid the need to complement your diet with mineral supplements.

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Joan Roca chef of the three star Michelin restaurant "El Celler de Can Roca", considered one of the most prestigious restaurants in the world, has chosen Flor del Delta to bring to life with exquisite skill, the blends of our fleur de sel and flakes salts with carefully selected products.


The harvest of the fleur de sel is done purely manually and does not go through any industrial processes. It is left to dry in the sun and in the wind in order to obtain a pure product, without additives or any processing.


Salt Flakes come from the pure waters of the Mediterranean Sea. Before producing the crystal salt, the seawater is purified by a unique and exclusive method. The harvesting process is delicate, which results in a salt pyramid that can be crushed by the fingers, a crunchy texture perfect to be added to any dish directly.

There are many advantages in using crystal salt: its crispy texture adds to the gourmet experience, less salt is used and more taste is enhanced. The salt is not lost inside the dish, it becomes a more active ingredient that is used as decoration and as a taste enhancer.

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The salt deposits were formed about 150 million years ago in the Jurassic period. As geological time progressed some seas dried up. The Himalayan pink salt is not only sodium chloride it also contains other elements such as calcium, potassium, magnesium, sulphur, oxide, iron, manganese, fluorine, iodine, zinc, chromium, copper and cobalt. It is a type of mineral salt that come from the Himalayas. It is characterised by being presented to the consumer in the form of distinctive pink coloured crystals. The properties of the Himalayan salt are used both for fine cuisine, like gourmet salt, for its taste and quality as well as in health and beauty treatments.

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