The salt of the sun.
Flor de Sal d’Es Trenc is a success story of the Swiss globetrotter Katja Wöhr. In 2003 she was
inspired to harvest “flowers of salt” in the traditional way. When the idea was presented to the finest restaurateurs of the
island, they responded with enthusiasm.
Today the company is led by a powerful team of women. Originally from Spain, Holland and Germany, Laura, Petra and
Katja embody the cultural diversity of the company, in keeping with today’s modern, cosmopolitan and creative cuisine.
Flor de Sal d’Es Trenc is the result of a unique interplay between the sea, sun and wind. Unlike ordinary sea salt, nothing
is added to Flor de Sal d’Es Trenc throughout the process and nothing is taken out. It is scooped by hand and dries in the
Mallorcan sun after harvesting. More than 80 essential minerals and trace elements can be detected in it.
As the magnesium in sea water is one of the first elements to crystallise on the surface of the water in the wind and sun,
Flor de Sal contains up to 20 times as much of this vital element. Gourmets prize it for its slightly sweet flavour and the
soft consistency of the crystals. The “flowers of salt” melt on the tongue, turning even the simplest dishes into a culinary
experience. Just try it and see for yourself. You will find recipes on pages 24/25.
www.flordesaldestrenc.com
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