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Bitterman's Fleur de Sel is hand harvested from solar-evaporated salt ponds by skimming just the finest crystals from the surface. 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.
The salt has delicate crystals, luscious moisture, satisfying crunch, and a rich, balanced mineral taste.
Use: 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.
Though 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.
Ingredients: sea salt
I made the salt and straw sea salt and caramel ribbons ice cream with this Bitterman Salt Co Fleur De Sel and the ice cream was out of this world delicious!!! Will definitely buy this product again! Thank you!
This is third time I've bought a giant bag of this salt. It improves everything I put it in. I'll never go back to processed Morton's again. It lasts forever and is so worth the tiny "investment."
Very happy with my salts. I used to live in Portland and work next door to your Mississippi location. I’m happy to be able to order online now that I no longer live nearby.
Bitterman’s Fleur De Sel Is crunchy and so easy to use in so many ways. First thing in the morning, I add to boiling water for my oatmeal. I have many other finishing salts from The Meadow and use those to add texture at the serving moment. Fleur De Sel and the Himalayan Sea Salt continues to be a daily for most foods. I live in Eugene an hour and half away from Portland and either order online on make sure I make a stop at the shop on my visit to Portland. Through the use of the Meadows salts I’ve reduced my overall salt usage which is so healthy. Mark’s book “Salted” turned me into a person who loves salt while using it minimally getting the best texture and taste without too much. Thank you Mark!