Until recently it seemed to talk about salt was to talk about that small boat that we all had in the kitchen, opaque and that it seemed that it was never going to end. One more, essential for many recipes but did not enjoy glamorous recognition. Until it arrived Salt in scales, an essential incentive in the current gourmet world.
And it is that the chefs and cooks of all our best restaurants have long prepared some recipe where salt in scales is one of the great protagonists. And what is the secret of such success? Why has the common salt lost so much prominence in favor of another salt?
Piropeted by chefs
The truth is that there are already many markets in which one can buy salt flower, pink salt of the Himalayas or sea salt. But one of the most demanded varieties is the salt in scales, of intense taste and pyropeated by the great chefs of our country.
In fact its production is more elaborate and more difficult. For example, In Aragon, only 64 kilos were produced throughout 2024. An eloquent figure especially if we take into account that the amount of common salt that occurred in the same community and in the same time space was 60,000 kilos.
For the neophytes of the matter, remember that the salt in scales It offers purity, a very powerful flavor (which we have to combine with the product that we combine) and an easy solutionso you don’t have to get carried away by the first impression and think that it will cost to be founded with meat, fish or any other food to accompany.
May size that the common salt, the stove experts agree that part of their success comes from their production, which tries to emulate traditional methods. Currently, the owners and kitchens use it for all types of recipes, including desserts or cocktails.
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