La Fundación Valle Salado lanza en Vitoria-Gasteiz su nuevo productor, la sal fina de Añana

Se trata de un nuevo tipo de sal dentro de la línea de productos sin ningún añadido. Una sal “KM 0”, artesanal, natural y ecológica. Una sal de Álava y de Euskadi, que pretende convertirse en la Sal Fina vasca para uso diario.

La Plaza de los Fueros de Vitoria-Gasteiz ha acogido esta mañana la presentación de la Sal Fina de Añana, un nuevo tipo de sal natural y ecológica de la Fundación Valle Salado. Al acto de presentación, celebrado a pie de calle, han acudido el Diputado de Agricultura, Ganadería y Medio Ambiente, Eduardo Aguinaco y el Director-Gerente de la Fundación Valle Salado, Andoni Erkiaga. En sus intervenciones, ambos se han mostrado orgullosos del nuevo producto y han puesto en valor la apuesta clara de la Fundación y la Diputación Foral de Álava por la innovación agroalimentaria y por la promoción y difusión, a través de la sal de Añana, del territorio alavés.

La presentación de la Sal Fina, es un nuevo e importante esfuerzo de la Fundación Valle Salado de Añana para posicionar la Sal de Añana en el mercado y responder a las demandas de las y los consumidores, comercializando un nuevo tipo de sal dentro de la línea de productos sin ningún añadido. Una sal “KM 0”, una sal por tanto local, artesanal, para uso diario, una sal de Álava y de Euskadi que pretende convertirse en la Sal Fina vasca.

“La innovación y ajustarnos a los gustos de las y los consumidores son fundamentales para nosotros, somos los únicos productores de sal en Euskadi y queremos que nuestra sal sea la Sal de Euskadi, Euskadiko Gatza, Basque Salt”, ha afirmado Erkiaga.

La Sal Fina que se ha presentado hoy, y que ha contado con la colaboración de Martín Berasategui para su lanzamiento, avanza en su compromiso sostenible, apostando por un envase medioambientalmente respetuoso. Es la Sal de Manantial que hasta ahora viene comercializando la Fundación, a la que se le somete a una última operación de molido para que la estructura pase de gruesa a fina.

Producida de forma natural mediante técnicas tradicionales, la Sal de Añana está considerada por grandes cocineros y expertos como “una de las mejores sales del mundo”, completamente pura, ya que proviene de un antiguo mar de hace más de 200 millones de años.

Se trata de una sal producida en el primer Sistema Importante Patrimonio Agrícola Mundial (SIPAM) declarado en Europa. El pasado mes de abril, el Valle Salado se incorporaba a este listado tras recibir en Roma el reconocimiento de la Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), convirtiendo así al enclave alavés en una referencia SIPAM.

El acto ha finalizado con el reparto de muestras de esta sal fina que la ciudadanía ha podido conocer y probar.

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