Two millenia of history undergird the porcelain clay salt pans where Noirmoutier Gris crystalizes. It is harvested from the warm brine of paludiers who work by hand to wrestle this remarkable salt from its' oceanic home. Nothing less than this combination of swift sea, settling, natural clay, sun, wind, and domesticated Gallic raking is responsible for the abundant graces of true sel gris. Its' high moisture content gives the finishing salt resiliance on red meat on substantiable vegetables preserving crunch and complexity.