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Our salt making method is based on the 17th century old method practiced as well in Reykjanes. Reykjanes has some of the cleanest seawater imaginable which is the raw material used for making sea salt, where the North Arctic Ocean stream goes down the bay of Isaardardjup. On Reykjanes exists a lively wild life, consisting of whales, seals and birds. Not to mention the geysers, which the place derives its name from, that are still active and spread all over Reykjanes.
Saltverk is a newly established company which makes artisan flaky sea salt, using two centuries old method, in the Westfjords of Iceland. It is located on a small peninsula, Reykjanes, separating two fjords, surrounded with high mountains.
The Danish king established a saltwork in Reykjanes when Iceland was a part of the Danish kingdom. At that time the Danes had interest in Icelandic sheries and exports and the main purpose of the historic saltwork was to produce enough salt to satisfy the salt need of the Baccalà export of Iceland. The reason for it being situated in Reykjanes was how close the geysers were to the sea.
We pump the sea-water to open pans where we pre-heat it until it becomes a strong brine, a salinity level of 17-20%. Then we boil the brine until white crystals appear on the surface and slowly fall to the bottom of the pan. Then we draw the pan and drain any remaining liquid. Then it is dried and put into packaging.
During this whole process we use 206 °F hot geyser water from the hot springs of Reykjanes where we use it in the pre-heating, boiling and drying process of our salt. Geothermal energy is the sole energy source used, which means during our whole process we leave zero carbon footprints on the environment and no CO2 and CH4 emissions.