{"id":12683,"date":"2021-06-04T22:30:09","date_gmt":"2021-06-04T22:30:09","guid":{"rendered":"https:\/\/baesuris.pt\/?page_id=12683"},"modified":"2023-08-02T23:24:13","modified_gmt":"2023-08-02T23:24:13","slug":"how","status":"publish","type":"page","link":"https:\/\/baesuris.pt\/how\/","title":{"rendered":"How is it made"},"content":{"rendered":"\t\t
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\n\t\t Roman's Heritage<\/span>\n\t\t
\n\t\t\t\t\tThe Traditional Way\t\t\t<\/h4>\n\t\t
Preparing the ponds and harvesting the salt is hard work. Long days in the hot sun and heavy loads are the norm. Yet there is a definite sense of passion for the work and it is not uncommon to see men in their early 80's out preparing the ponds, checking on the progress of the waters and harvesting the fruit of their labors.\n\nThe process of making salt is an art and a science. The salterns are divided into three areas: storage; evaporation and brine concentration; and salt crystallization. Storage area acts as a water deposit and a decanter for impurities. Evaporation area has the function of raising the salt concentration, also allowing the elimination of the excess of some undesirable substances. Crystallization area, where crystallization of sea water occurs, is divided into small crystallizers, in order to enable the collection of salt to be done manually, \n\nThe usage of the waters must be planned in advance so that new waters are ready for the crystallizing ponds when the old water is spent. Advancing the water through the successive ponds requires measuring the salinity of the water. The degree of salinity of the brine will determine when the various elements in the brine will start to precipitate. This is important information when one wants to maximize the amounts of important elements such as calcium, magnesium and potassium in the final product.\n\nAfter the end of the previous harvest season, the ponds are allowed to flood in order to protect the earthen barriers from erosion from rain and wind. In the springtime, normally in March, water is allowed to drain out and the ponds are cleaned and prepared for the harvesting season. Any structural damage or erosion to the pond barriers will be repaired at this time. Accumulations of plant matter and any other detritus are removed.<\/p>\n\t\t<\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t