How it's made
A unique and sustainable process
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It all starts at the sea, or more precisely Loch Snizort on Skye…
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... We fill our ponds with its pristine waters during the Spring and Summer.
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It can then take from 4 to 8 weeks to dry, using only the sun and the wind...
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... After which we harvest it using a sweeping technique and some elbow grease.
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We pile it into pyramids to start draining the remaining water…
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... The draining ends in a smaller drying tunnel, where the last bits of moisture can finally evaporate.
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The final steps happen at our office in Dunvegan. We sort and mill the salt to a plate-ready grade.
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We then pack it in our sustainable, reusable and 100% recyclable aluminium tins…
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...And finally, ship it to your doorstep, for a complete Loch-to-Larder tasting experience.
and nothing more.