Jorge Raiado’s enthusiasm is contagious. This storyteller is the heart and soul of Salmarim, the company that brings the Algarvian seasoning to the tables of Young Chefs with Guts 2014.

The salt flower is gaining ground in gastronomy. Therefore, it couldn’t skip this dinner. From the saltworks of Castro Marim Natural Reserve and Vila Real de Santo António directly to your dish, the route is sustainable and the diversity is wide.

There is the smoked salt flower, rock, natural, aromatic (with parsley and oregano), olive, lemon and pepper.
If you want to find out more, just ask Jorge. He is around here and he will be happy to explain it all about the art of salt.