The use of salt is thought to have begun around 5,000 years ago. And that it became established in countries such as Babylon, Egypt, China and pre-Columbian civilizations.

In primitive European societies, it was extracted during the Bronze Age. Its use was reserved for coastal populations. Reserves were subject to periods of scarcity, determined by unfavorable weather conditions and periods of rising sea levels, making access difficult.

Visit salt was considered a rare and precious commodity, sold by the weight of gold. On several occasions, it was used as currency for purchases and sales. Among the oldest historical examples. The best-known is the Roman custom of paying part of a soldier's pay in salt. This is the origin of the word "salary".

During the reign of D. João I (14th century), so much salt was produced that the government facilitated its export abroad. This represented a major economic advantage. Among the countries that consumed the most Portuguese salt were Holland, Denmark, Norway, France, Sweden and the UK.

Portuguese salt has always been considered to be of the highest quality. Both in Portugal and abroad, it was therefore also a privileged product exempt from all taxes and tolls.

Aveiro salt

Records show that Aveiro's salt began to be mined in the Middle Ages. The evaporation process was still in use in 2022.

The start of salt mining coincided with the formation of the lagoon itself. Anthropogenic factors were fundamental to salt production in the region.

However, to this natural factor must be added others of an anthropic nature. These are manifesting themselves in a socio-political context that is absolutely crucial for salt production in the area of the future Aveiro lagoon.

With the final capture of Coimbra from the Moors in 1064. The battlefield shifted inexorably southwards. North of the Mondego river, the territory was pacified and had become definitively Christian. It offered the security and stability needed to consolidate people and settlements, and to explore all the resources nature had to offer.

The intense salt trade meant that the city gates on the seaward side had to be left open at night, to allow ships to be loaded and, above all, to ensure that they were not interrupted.

Early 16th century. The Ria canal, which was still being formed, was deep enough to allow access for ships and caravels, and the first shipping campaigns began. cod fishing to Newfoundland. The town was prosperous, with many foreigners making a living from the salt industry.

By the end of the 16th century, however, the bar was in a poor state of repair. Caused by its continuous southward movement and the silting up of the sands, due to the stormy winter of 1575. Reflected in trade and the outbreak of epidemics, which led to the depopulation of Aveiro and surrounding villages.

The town was in a sad state, impoverished, with a high mortality rate and a low birth rate. In 1759, despite the terrible conditions, the town was elevated to the rank of city by the Marquis of Pombal.

The atrophy and silting up of certain canals led to a reduction in salinity levels in sections of the Ria no longer suitable for salt production. Aveiro's salt monoculture lost its appeal from the 1870s onwards, allowing the development of other economic activities, namely fishing and also the traditional harvesting of seaweed in the Ria.

Between 1860 and 1870, there were 270 active saltworks in Aveiro. By 1994, the number had fallen to 49. Today, only 9 salt marshes remain active.

During winter, the saltworks are subject to the action of rain and wind, which drag earth and other materials to the surface of the water.

As salt water at this stage has low salinity, weeds and moliço grow in the various compartments of the walls and canals. The threshing floors also become dirty and uneven. In early spring (between February and April), as soon as the rains end, the harvesting ofAveiro begins and only ends when the rains return.

The Aveiro salt harvesting process is divided into three phases

Preparatory work

Preparatory work aims to prepare the salt solution for salt production. This includes all the work involved in cleaning and rebuilding the navy, as well as healing the soil. The cleaning and rebuilding of the navy, in turn, involves a number of tasks.

Production

Visit salt production consists of a series of crystallization operations, involving successive evaporation, until the salt is harvested. It takes place from late June to late September/October, weather conditions permitting.

Salt harvesting and preservation

The salting and preservation phase is carried out at the end of the harvest. It includes the following tasks:

• Gather the piles of salt;
• cover the piles with plastic tarpaulins and netting - traditionally with bajunça or mud-plated rushes in the shape of crow's feet.
  

Salt is part of everyday life in virtually every culture in the world, being used primarily in cooking. However, in central Portugal, in the beautiful town of Aveiro, salt is even more important and part of the town's history.

The goodness of our Aveiro salt

Sea salt retains all its natural constituents (over 80% in fact). The benefits of natural products are well known, and sea salt, and more specificallyAveiro are among them.

Aveiro salt is an additive-free sea salt that is neither refined nor washed after harvesting, making it a natural product. You can recognize Aveiro salt by its irregular shape and thick crystals. Homogeneous and compact, pure diamonds, because they are hard to break by hand. The product is mainly composed of sodium chloride, including other elements such as calcium. Magnesium, potassium, iron and iodine, and many others.

Discover the benefits of this traditional mineral that go beyond cooking

Our salt can and should be used for all culinary purposes, especially with fish or meat. What makes them so special is that you can also use our processed products that retain all their natural nutritional goodness.

In Aveiro's salt mines, we call it white gold" . Not only because of its very high quality, but also because of the value of the human labor involved, and because of the climatic conditions in northern Portugal, which offers less sunshine than the south of the country. The marnoto (we'll tell you more about them soon) are the ones who carve these fine, delicate crystals.

Recently, the American journalist Mark Kurlansky wrote in his book Cod. That salt from Portugal, and more specifically from Aveiro, was one of the best in Europe. Perhaps this is why Aveiro has always been the center of cod salting in Portugal.

The difference between our Aveiro salt and industrial salt

• Mineral content: Aveiro salt contains over 80 elements also found in seawater. These include magnesium, calcium and potassium, which are present in significant quantities compared to industrially-produced salt.
• Taste:Aveiro salt has a distinct nature compared to industrially processed salt. Thus, Aveiro salt has a strong flavor, without being rough, adding a varied range of aromas to foods. On the other hand, industrially-processed salt tends to be more irregular and sometimes even has a metallic flavor.
• Health: Minerals eliminated during the industrial process are essential for the body. This results in inferior performance of vital functions.
• Environment : Aveiro's salt is collected by hand, without the aid of machinery or fossil fuels. What's more, in addition to producing salt, the saltworks provide a platform for the region's wildlife. Particularly for migratory bird populations.
• Socio-economic factors: Buying salt made in Portugal contributes to the sustainability of small-scale producers. It also ensures the continuity of this age-old activity. The spread of industrial production methods has jeopardized the continuity of this practice. But the discovery that traditional salt is superior to the industrial option has succeeded in reversing this trend.

Saint John's Day in Porto dates back more than 700 years, and its celebration rituals were slightly different from those we know today.

The festival, which originated in the 14th century, was a pagan festival of worship to the Sun God and celebration of the harvest and its abundance. A few years later, the Catholic Church Christianized the festival, in honor of St. John, its patron saint.

In the days of pagan cults, buying whole leeks (with their blossoms) was part of the ritual of hanging them on the main wall of the house to attract good luck. They remained there all year round, until the inhabitants replaced them the following year.

On the night of June 23rd to 24thAt the beginning of the year, families went out on foot to Fontainhas to see the Saint Jean waterfall. On the way, they took the opportunity to buy the famous leeks from the farmers, as well as other symbolic plants such as small pots of basil, and bouquets of citronella and carnations.

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Aromatic herbs

Aromatic herbs took on a special importance at this festival. Both for their health-giving virtues and for the powers the people attributed to them.

The origins of Porto salt

Port salt was born of our love for the feast of Saint John (São João). We've taken the basics of the herbs used during the feast - manjericão and lemon. Mixed with Aveiro salt, it forms a magical alliance that will seduce your taste buds.

Our Porto salt is the ideal accompaniment to fish and salads.