The first salt production in Formentera dates back to the Phoenician times, more than 2.600 years ago. Fishermen came all the way from Fenicia and Israel to fish tuna in currents that were coming from the Atlantic Ocean. Those fishermen needed salt to preserve their prey and decided to produce that salt in Formentera. An island with an average 300 days of sunshine would reveal to be the perfect location…
In 2008, David Calzada created the company Salines de Formentera sl. Following Archimedes’ tradition, it is almost by chance that David discovered the properties of the liquid salt of Formentera. David wanted to test the quality of the brine but didn’t have his tools with him. As an expert with more than 20 years experience in salt fields whole over the world, he decided to trust his senses and discovered that under a liquid form, the salt in Formentera had a very harmonious taste comparable with other quality sea salts. Lab tests proved that the liquid salt of Formentera contained only 8% Sodium, 5 times less than crystal salt. Since then, helping people reduce their sodium consumption without sacrificing on taste has become the leitmotiv of Salines de Formentera.