Every grain began in the Zechstein Sea, a shallow ocean that once covered much of what is now central Europe. As the Permian climate dried, the sea evaporated and refilled again and again — and with each cycle it left behind another thick layer of pure salt.
Those beds were buried kilometres down. But salt is lighter than the rock around it and, under immense pressure, slowly flows. Over tens of millions of years it pushed upward through the crust, rising into a colossal underground salt wall — the Kłodawa salt dome, around 26 km long and several kilometres tall, the largest salt structure in Poland.
Today it is worked from the town of Kłodawa in central Poland. Miners reach the seam hundreds of metres down — the visitor route alone descends 600 metres, the deepest in the country — and win the salt much as they have since the 1950s. What comes up is rock salt of rare purity: over 97% sodium chloride straight from the rock, naturally white and often tinged grey or pink.
It is never bleached and never chemically refined — only crushed, milled and graded. Sealed underground since long before the age of plastic and pollution, it reaches your kitchen exactly as the earth made it.
