We are specially proud of the fact that our carbon footprint is virtually nil thanks to our access to geothermal energy which helps ensure a more environmentally friendly production facility. Our production process involves a minimum of mechanical intervention by making use of the natural geothermal energy at all times to heat the seawater, evaporate and dry our Nordur Salt flakes.
We combine craftsmanship, technical innovation, and traditional methods to create our exceptional salt.
The seawater is filtered before entering the evaporation tank to remove any dirt and seaweed, while still maintaining its natural mineral content. This step ensures the highest quality of sea salt.
Geothermal hot water is led through the tank via a titanium heat exchanger while fresh seawater is constantly pumped into it. Inside the tank, the seawater evaporates, and the salinity level increases.
When the brine has reached the right salinity level, it is transferred to open pans where it is slowly heated again using geothermal energy. This allows the salt crystals to form as pyramids on the surface of the brine. Interestingly, the salt pyramids actually grow upside down and when they have reached a sufficient size they fall to the bottom of the pan.
The human touch is a vital factor in the salt-making process. Once the salt crystals have formed, they are hand-harvested to precisely ensure the right taste and texture. This is a crucial step that requires skill and experience.
The salt flakes are then dried using geothermal heating to remove any remaining moisture.
Finally, the dried salt flakes are ready to be packaged and enjoyed. The combination of craftsmanship, technical solutions, and tradition all contribute to the creation of an extraordinary product that enhances our everyday lives and makes each dining experience unique.
It's worth noting that this process uses a 260-year-old traditional Icelandic-Danish salt drying method, as well as proprietary technology in the form of a pressurized stainless steel tank that boils seawater at 51°C/124°F under sub-atmospheric conditions, similar to the air pressure on Mount Everest. This particular process results in a unique salt brine that contains almost the same ratios of calcium, potassium, magnesium, and sulfate as those of natural seawater.
