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This Fleur de Sel is made in Guatemala from salt pans in an area famed for supplying the Mayan Empire at the height of its power.\u003c\/p\u003e\n\u003cp\u003eThe salt has delicate crystals, luscious moisture, satisfying crunch, and a rich, balanced mineral taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse: Like any fleur de sel, it's generally the best salt for finishing delicate to medium-bodied foods ranging from Caprese salad, to cooked vegetables, eggs, and fish - even leaner meats like pork, game beef filet, etc.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThough many people believe that a fleur de sel must be from France, this is incorrect. The quality of this salt rivals even the very best French sea salts. Bitterman's Fleur de Sel is evaporated without the use of fossil fuels and is transported over sea by ship, resulting in one of the lowest carbon footprints of any salt.\u003c\/p\u003e\n\u003cp\u003eIngredients: sea salt\u003c\/p\u003e"}