"Sel de Camargue" and "Fleur de sel de Camargue" are produced exclusively in Petite Camargue, on 9,800 ha of wild land. Here, the sauniers de Camargue accompany nature's work in circulating the waters. Adapted to the sunny, windy Mediterranean climate, the production process guarantees the salinity of the waters feeding the crystallizers, in which the salt crystals form during the high summer heat.

A major salt production area since ancient times

The Peccais salt marshes in Gard, near Aigues-Mortes, are one of the oldest salt marshes in the Mediterranean. Their name is said to be the legacy of a Roman engineer, Peccius, who was responsible for organizing salt production at the beginning of the Christian era. In the Middle Ages, these "King's Salt Works" became the most important salt production site on the Mediterranean coast. The importance of the town of Aigues-Mortes, a river and sea port, contributed to the development of the nearby salt works. Technical innovations in the 20th century led to a multiplication of the salting area and thus to an increase in productivity.

A product particularly appreciated in gastronomy

"Sel de Camargue" is recognized as white salt. It is appreciated for its organoleptic and gustatory qualities. Fleur de sel de Camargue" is particularly sought after in gastronomy for its tender, melt-in-the-mouth grains. Renowned chefs such as the Pourcel brothers, Roger Merlin and Michel Kayser have developed recipes based on these products.

Production favorable to the environment and biodiversity

Salt farming creates ecological wealth. A wetland environment of great biological diversity has developed on the territory, perfectly suited to the needs of many endangered species of migratory or endemic birds. Over 200 bird species and 300 plant species inhabit the lagoons and dunes of the salt marsh. Since 1995, the salt marsh has been listed as a landscape in the general inventory of cultural heritage. In addition, the Aigues-Mortes salt marsh has signed the Natura 2000 Petite Camargue charter since 2005. The producers thus recognize the exceptional ecological and heritage values of habitats and species that are endangered or rare on a European scale, and are committed to conserving them.