Traditional salt production in the Sečovlje Salt Pans:
Three SALTS from the same sea
Silence often settles over the salt fields of the Sečovlje Salt Pans. You hear the wind moving between the levees, distant birds, and the steady sound of the gaver – the traditional tool with which the salt worker slowly pushes salt crystals across the basin floor during the summer harvest.
As the tool moves, the crystals form bright white trails. Here, salt does not form on mud. It does not form on concrete.
It forms on petola – a thin, living layer that has shaped the character of Piran salt for centuries.
PETOLA
The living foundation of Piran salt
At the bottom of the crystallisation basins in the Sečovlje Salt Pans lies a unique layer called petola. It is a thin biosedimentary layer composed of microorganisms and minerals, carefully maintained by salt workers year after year.
Petola is a living system. It acts as a natural filter, preventing salt crystals from coming into contact with marine sediment. This allows salt to crystallise on a clean surface, preserving the structure of the crystals.
A large part of the salt workers’ effort throughout the year is dedicated precisely to caring for this delicate layer. Without it, the salt produced here would be very different.
All salts from the Piran Salt Pans crystallise on this same foundation. They differ in structure and use – yet they all share the same origin: petola.
Not all SALT is created equal
Salt may be one of the simplest ingredients in the kitchen. Its chemical formula is always the same: sodium chloride (NaCl). But the way salt forms can vary greatly, and those differences have a decisive influence on its taste. Broadly speaking, salts can be divided into three main groups:
Rock salt:
Rock salt originates from ancient seas that dried up during geological history and became mineral deposits within the earth’s crust. This salt is extracted by mining underground deposits.
One of the most well-known rock salts is Himalayan salt, recognised for its distinctive pink colour caused by traces of iron.
Industrial evaporated salt:
Much of the world’s salt today is produced industrially. Brine is obtained either by dissolving rock salt or by evaporating seawater, after which salt crystallises under controlled conditions. The product is often further refined, resulting in nearly pure sodium chloride.
Such crystals are highly uniform and produce a very direct sensation of saltiness.
Traditionally produced sea salt:
There are still salt pans where salt forms through the natural evaporation of seawater. In shallow basins, seawater becomes increasingly concentrated under the influence of the sun and wind until salt crystals begin to form.
In these salt pans, the crystals are mostly harvested by hand. They retain traces of minerals that contribute to their flavour.
Today, such salt pans are relatively rare, although historically they existed along many coastlines around the world.
Industrial SALT production and the changing role of traditional salt pans
Today, most sea salt is produced industrially. Brine evaporates in controlled systems, and the resulting salt is usually refined. This method is faster, cheaper, and independent of weather conditions. Large industrial facilities can produce salt continuously, with consistent quality and significantly lower labour costs. For these reasons, industrial production has become dominant.
In many places, however, another way of producing salt has disappeared — the one based on the natural evaporation of seawater, the rhythm of the seasons, and the work of salt workers. Where traditional salt pans have survived, salt is still produced as it once was: slowly, through the combined influence of sea, sun, wind, and human knowledge passed from generation to generation.
Traditional salt pans around the world:
Different paths to SALT crystals
In parts of Asia, the tradition of sea salt production through natural evaporation has been preserved. Along the coasts of Korea, salt crystallises in shallow pans, producing what is known as Korean solar sea salt. A unique variation is bamboo salt (jukyeom), traditionally roasted several times in bamboo tubes.
On the Atlantic coast, the salt pans of Guérande in France are famous for producing sel gris and fleur de sel. There, salt crystallises on clay bottoms, giving it a characteristic grey colour.
The Mediterranean also has a long salt-making tradition. Salt pans in Camargue (France), Trapani (Sicily), and the Balearic Islands have shaped coastal life for centuries.
In these salt pans, crystals form on various natural surfaces – sand, clay, or loam. In some places, crystallisation basins have been adapted over time using artificial surfaces such as concrete or asphalt. In the Sečovlje Salt Pans, however, salt crystallises on something almost unique: petola.
The three faces of SALT from the Piran Salt Pans
Three different types of salt are produced in the Sečovlje Salt Pans. They come from the same sea, the same basins, and the same petola – yet they form under different conditions and at different moments during the salt-harvesting season.
The formation of each type depends not only on timing within the season but also on weather, wind, and the concentration of brine in the crystallisation basins. Sun, the bora wind, or rain can quickly change the conditions of salt production.
Piran Salt
Piran Salt forms during periods of stable summer weather, when the concentration of brine in the crystallisation basins reaches its highest levels. Under such conditions, more minerals precipitate from the brine, giving Piran Salt a slightly richer mineral composition. Piran Salt proudly holds the European Protected Designation of Origin (PDO).
Traditional sea salt from the Piran Salt Pans
Traditional sea salt forms when the brine concentration is somewhat lower, and it is produced in larger quantities than Piran Salt.
This salt is also the base for Salt with Herbs from the Piran Salt Pans, which allows a dish to be perfectly seasoned with just a single pinch. In April, seasoned salts are featured as the product of the month, available with a 20% discount.
Fleur de Sel
Fleur de Sel forms on the surface of the brine when conditions are just right — enough sunshine and a calm water surface in the crystallisation basins.
A thin layer of very fine crystals develops on the surface, forming the characteristic inverted pyramid structure. Salt workers gently harvest it using a specially designed tool.
Fleur de Sel has a very low bulk density and is extremely delicate. The crystals easily crumble between the fingers and are most often used at the end of cooking, as a finishing touch.
Although they differ in crystal structure, mineral composition, and culinary use, all salts from the Piran Salt Pans are hand-harvested and crystallise on petola, which gives them their distinctive character.
Why SALTS from the Piran Salt Pans have a distinctive taste
The taste of salt is influenced not only by its chemical composition, but also by the shape of the crystals and the way the salt forms. Industrially refined salts consist of very fine, uniform crystals that dissolve quickly on the tongue, producing an immediate and pronounced saltiness.
In unrefined sea salts, crystals are often larger and irregular. As a result, saltiness is released more gradually, creating a more rounded flavour.
The character of salt from the Sečovlje Salt Pans is shaped by its method of formation. Crystals develop on petola, the unique biosedimentary layer at the bottom of the salt basins, where seawater slowly concentrates under the influence of sun and wind.
PETOLA
More than a natural filter
For many years, petola was believed to function primarily as a natural filter. Salt crystals form clean and white on its surface, without contact with marine sediment. Because of this, the salt does not require additional cleaning or refining.
This understanding still holds true and is one of the reasons why salt from this region has long been among the most valued salts of the northern Adriatic. However, more recent research has revealed another surprising property.
Salt crystals formed on petola contain higher levels of glutamic acid – a compound associated with the taste of umami.
Umami is often described as the fifth basic taste, alongside sweet, sour, salty, and bitter. It brings a sense of depth and fullness that enhances the natural flavours of food.
For this reason, salts from the Sečovlje Salt Pans often bring more than simple saltiness. The structure of their crystals, their mineral composition, and the presence of glutamic acid help emphasise the natural flavours of ingredients, adding a sense of balance and richness to dishes.
It is no coincidence that salts from the Piran Salt Pans have been considered among the most valued and flavourful sea salts in the world for centuries. Their character forms on petola — where sea, sun, wind, and the knowledge of salt workers meet.
SALT is the sea that could not return to the sky.
