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Salt Making Farm

Salt is an indispensable part of every meal. Whether it’s a savory stew, a fermented side dish, or a sweet pie that calls for just pinch in a recipe, we can all agree that this condiment has the ability to either make or break any food preparation or dining experience.


Ancient Salt Making 

But it has also become so commonplace that it is almost taken for granted. Have you ever stopped to think about where it comes from, or wonder about how salt is made? If these thoughts have ever crossed your mind, why not visit an actual salt farm to see see for yourself, in a way that is practiced since the time of our forefathers? This immersive experience might be just what you need to satisfy your curiosity. 

There are several such farms in the province of Pangasinan, located at the northern end of central Luzon. The word Pangasinan is derived from the Filipino word for salt or “asin”, which is appropriate considering how it roughly translates to “place where salt is made” or “the land of salt”.

In this province, salt farming is done the traditional way, where most harvesters work on ancestral lands that date back to eighty years or so. Salt farms are typically located along Maasin River and most 

It is a labor intensive process that begins in October, which is when workers start cleaning the tiled beds, and continues from December to May, when the salt is harvested right before the raining season. The salt is harvested by hand by raking the evaporated sea water into bamboo baskets. 


Tickle Your Palate with Fleur de Sal

Gourmands call the resulting type of salt “fleur de sel”, a name that is derived from the flower-like patterns of crystals that comes from the crust formed out of the sea water that evaporates under the sun. It is prized for its subtle taste profile and slight crunch of the salt crystals. If you’re looking for that pleasantly familiar taste from the sea, this type of salt won’t let you down.