Salt conservation: a major role
Since the end of the prehistoric age, salt is the oldest ingredient used for food preservation and today salt is an essential element for health security.
The salt room once played a domestic role comparable to that of the freezer in our society. Salt was used to make canned goods in large terracotta earthenware such as the famous Gallic hams that traveled all over Europe. Many foods derive their names from the word salt: salted, salted, sausage…
Salting is a key stage in cheese making. Salt acts as a flavoring and preservative agent. It naturally absorbs moisture and ensures the transition between dripping and ripening. It is used to release the whey and thus helps stabilize the shape of the cheese. For each cheese, we choose a quality of salt. The salt of Salies-de-Béarn is mainly used for making the famous cheeses of the Pyrenees.