Salts born of just the Sun and the Sea Italian sea salt harvesting techniques go back 2000 years with earliest history recorded by the Phoenicians. Using ancient traditional methods, Sea Salt of Cervia (near Venice) and Sea Salt of Trapani (in Sicily) still hand-harvest their sea salt between June and September. Off the coast of Noirmoutier in France, Fleur de Sel crystals are delicately skimmed off the surface of pristine salt ponds. And from the Hawaiian Islands in the Pacific, our Hawaiian Pink and Black Salts are renowned for their earthy flavors, rich color,and texture. Why Professional Chefs & Foodies Prefer Sea Salt While sea salt and table salt each have the same nutritional value, professional chefs often choose sea salt over table salt for its subtle flavor, varying texture (from fine to crunchy) and natural, unrefined goodness. Common table salt is typically mined from underground rock salt deposits. It's then refined, removing most of its minerals and adding anti-caking, flow and bleaching agents. All our Sea Salt selections are unrefined, so in addition to the correct balance of sodium and chloride, they still contain traces of dozens of natural mineral elements including calcium, magnesium, potassium and more. Nothing else is added. With or Without Iodine As most medical experts will tell you, most people don't have to worry about being sure there is added iodine in their salt. Iodine is found in many other foods, including dairy products, dried fruit, molasses and seafood. For those who need or prefer all the goodness of sea salt with added iodine, we offer Trapani Sea Salt with Iodine. Pairings Pair our Sea Salts with cheese and prepared meats. Add it to your marinades and use it for cooking. Sprinkle over tomatoes and bruschetta. Smother a pork shoulder with sea salt; add a few springs of rosemary and slow roast for a few hours. Simply delicious!