PEP PELFORT
Today, Pep Pelfort from the Centre d’Estudis Gastronòmics Menorca, shares his perspective after visiting the Salinas de la Concepción and Sal de Menorca.
From the very first moment they explained the project to me years ago, it seemed like a utopia. However, it is one of those few utopias I have seen come true.
This project not only represents a historical recovery of a site that marked the history of Menorca; the fact that there was salt was essential for all the occupants who came to the island, but it also demonstrates something crucial: the ability of human hands to improve the environment.
It is impressive to see how this infrastructure benefits the birds and ultimately contributes to a healthier environment.
Furthermore, the final product, the salt obtained, is a unique and indispensable ingredient in our cuisine.
This salt, produced in a completely natural way, is totally different from industrial salt. It contains no anti-caking chemicals or toxic compounds, significantly enhancing the flavor of food with a lower percentage of sodium chloride.
It is a small percentage with a big impact, making it healthier.
Pep Pelfort, Centre d’Estudis Gastronòmics Menorca. Twitter: @CEGMenorca – @PepPelfortSola
