Traditional Piran salt

From the beginning to the end of the season, the saltworker must be present in the field every day, all day long. Work takes place from early morning hours (6 am – 7 am) to late evening hours (9 pm – 10 pm). If the season is long, the day already shortens, and sometimes salt is collected with a miner’s lamp on the head, as it is already dark at that time. The water in the pool needs to be touched several times a day, stirred, the level monitored, the pool cleaned, etc. For every kilogram of salt, the saltworker moves it by hand 3 times – first, they have to gather the salt along the edge of the pool, then they have to load the salt onto a cart with a shovel, and finally, they have to distribute it in the same way to the draining area. Through the saltworker’s shoulders, elbows, and back, this way, every season, from 150 to 300 tons of salt pass, which always leaves consequences.

Thus, Piran salt, due to its quality, rarity, manual production, and traditional harvesting methods, is worth every penny. Precious for its purity and unique taste.