Afrina

Afrina, fleur de sel known for its unique texture and taste, is produced in the Mesolongi region, famed for its microclimate and traditional hand-harvesting techniques. The Mesolongi salt pans, crucial to afrina's production, are protected areas where the natural crystallization process occurs, with seawater evaporating in clay-lined ponds.

The salt's purity and whiteness are ensured by hand-harvesting surface crystals, yielding a product rich in magnesium salts, which give it a special flavor. Afrina has a foam-like formation process, as described historically, with references dating back to the early 20th century.

Praised for its quality, afrina has been recognized by culinary experts and has been used by renowned chefs, underscoring its reputation.