One of the finest sea salts in the world is produced inside the Natural Reserve of Saline of Trapani and Paceco, so precious that was finally recognized IGP product and Slow Food presidium.

The color is white with silver highlights. The production takes place in the summer, the salt is harvested by hand by workers with shovel and wheelbarrow, they make the mounds which are then covered with shingles to prevent the rain bring together the crystals.

The cycle lasts from June to September. Weather permitting, the first harvest is made after 50 days from the beginning of the cultivation, the second after 30 days. The result is a salt produced according to traditional methods that date back to the Phoenicians, dried in the sun (without being washed and dried), which keeps all of its features and is particularly rich in iodine, fluorine, potassium, magnesium.