Salt is one of the most fundamental ingredients in cooking and, precisely for this reason, one of the best ways to talk about origin, landscape, and craftsmanship. At the Es Trenc salt flats in southern Mallorca, salt production remains directly linked to the local environment and a way of working that combines knowledge, time, and traditional harvesting methods.
This September, Salinas d’Es Trenc and Flor de Sal d’Es Trenc are returning to Seville to participate, for the second consecutive year, in AUTÉNTICA Premium Food, which will be held on the 14th and 15th at FIBES. There, they will present their range of sea salt and Flor de Sal specialties, as well as some of their newest products.
Among them stands out Flor de Sal d’Es Trenc Eclipse: a limited edition tied to one of those events that alter—even if only for a few hours—our perception of a landscape. The salt it contains was harvested on August 12, 2026, coinciding with the solar eclipse.
Eclipse, then, brings together three elements closely linked to the brand’s identity: the product, the region, and nature. Not as a mere exercise in artifice, but as a way to highlight something that is part of the very process of salt production: its dependence on specific natural conditions and a particular environment.
Salt as a landscape
In southern Mallorca, within the Es Trenc-Salobrar de Campos Natural Park, sea salt production coexists with a protected ecosystem of considerable environmental value. Sea water, the sun, and the wind remain the fundamental elements of a process that also depends on the expertise of the salt workers and their ability to interpret the rhythms of the wetland.
Fleur de sel forms delicate crystals on the surface of the crystallizers. It is harvested by hand and retains a texture and flavor that have made it one of the most renowned gourmet products associated with Mallorca.
Flor de Sal d’Es Trenc was founded in 2003 with the goal of promoting this tradition and, building upon it, developing a contemporary salt culture connected to its origins, gastronomy, and quality. Since then, the brand has expanded its range to include various specialties and has gradually consolidated its presence in both Spain and other international markets. Flor de Sal d’Es Trenc is classified as a Traditional Food Product of the Balearic Islands.
From Es Trenc to the world
The brand’s evolution is also reflected in the awards it has received outside of Mallorca. In 2023, Stiftung Warentest, one of Germany’s most prestigious independent consumer organizations, ranked the Flor de Sal d’Es Trenc among the best-rated salts in its tests. Its “Natural” version received a grade of 1.7 — “Good” — and achieved the highest sensory score among the salts tested.
In addition to this award, the company has received several prizes at the United Kingdom’s Great Taste Awards – one of the most important competitions in the food industry – and has been recognized as the Best Local Product of Mallorca 2025.
The company also holds certifications related to quality, organic production, origin, and processing. These awards reflect a history built not only on a simple, essential raw material, but also on the preservation of a specific know-how and a production method closely tied to the local area.
The connection with the local environment is not limited to production. Throughout the year, Salinas d’Es Trenc offers a guided tour of the salt flats, during which visitors can learn about the salt production process, the ecosystem, and the salt-harvesting culture of Mallorca.
It’s also a way to understand the product beyond its role in the kitchen: knowing where it comes from, how it’s produced, and what factors determine why a particular salt comes from one place instead of another.
In Seville, Salinas d’Es Trenc will bring this same approach to AUTÉNTICA through their sea salts, the various Flor de Sal d’Es Trenc specialties, and their latest products, with Eclipse being one of the most distinctive.
After almost 25 years in business, the brand continues to forge its own path based on a fairly simple idea: developing the product without losing sight of its roots.
