{"id":66004,"date":"2021-04-20T06:43:38","date_gmt":"2021-04-20T06:43:38","guid":{"rendered":"https:\/\/relaisgourmet.com\/descubriendo-la-sal-de-anana\/"},"modified":"2026-03-30T20:13:45","modified_gmt":"2026-03-30T20:13:45","slug":"descubriendo-la-sal-de-anana","status":"publish","type":"post","link":"https:\/\/relaisgourmet.com\/es\/descubriendo-la-sal-de-anana\/","title":{"rendered":"Descubriendo la Sal de A\u00f1ana"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t.jpg\" alt=\"\" class=\"wp-image-19762\" width=\"516\" height=\"310\" srcset=\"https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t.jpg 615w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t-300x180.jpg 300w, https:\/\/relaisgourmet.com\/wp-content\/uploads\/2021\/04\/alava-salinas-anana-t-600x360.jpg 600w\" sizes=\"(max-width: 516px) 100vw, 516px\" \/><\/figure>\n<\/div>\n<p>Entre los abundantes productos disponibles en el Pa\u00eds Vasco, s\u00f3lo hay un ingrediente local que se gana la aprobaci\u00f3n de los chefs de la regi\u00f3n. La sal de A\u00f1ana ha sido incluso galardonada con una estrella Michelin.   <\/p>\n\n<p>Puede que algunos gourmets se dirijan a San Sebasti\u00e1n para probar el efervescente vino txakoli, las cu\u00f1as de queso Idiazabal y los tarros de pimientos de guindilla. Pero puede que algunos viajeros quieran traerse de vuelta un ingrediente esencial de la gastronom\u00eda vasca: la sal de A\u00f1ana.   <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Sal de A\u00f1ana: una sal \u00fanica<\/strong><\/h2>\n\n<p>En primer lugar, el mineral m\u00e1s famoso de la regi\u00f3n, la sal de A\u00f1ana, se recoge tradicionalmente de los manantiales de un antiguo mar en El Valle Salado, en el suroeste del Pa\u00eds Vasco. La flor de sal de A\u00f1ana es una variedad delicada que se recoge a mano de la superficie del valle durante el proceso de evaporaci\u00f3n. Se distingue f\u00e1cilmente de los guijarros rosados del Himalaya y de las pir\u00e1mides de Maldon. Sus granos son blancos, planos como la pizarra y de tama\u00f1o variable, como fragmentos de cristal lechoso roto.   <\/p>\n\n<p>Mart\u00edn Berasategui, chef de su restaurante hom\u00f3nimo, llama a l&#8217;A\u00f1ana el \u00abRolls-Royce de las sales\u00bb. Es un sentimiento compartido por muchos cocineros vascos. <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>M\u00e1s que sal<\/strong><\/h2>\n\n<p>La sal de A\u00f1ana no s\u00f3lo es una parte esencial de la cocina vasca, sino que tambi\u00e9n es parte integrante de su cultura. El valle salino ha sido un importante motor econ\u00f3mico de la regi\u00f3n desde la Edad Media. En aquella \u00e9poca, estaba bajo el control de una comunidad de trabajadores de la sal, y albergaba m\u00e1s de 5.000 plataformas utilizadas para recoger el oro blanco.    <\/p>\n\n<p>Luego, a mediados de la d\u00e9cada de 1900, los mercados cada vez m\u00e1s competitivos llevaron a la asociaci\u00f3n de trabajadores de la sal de A\u00f1ana -Gatzagak- a reducir costes. Para ello, introdujeron en las salinas un material de construcci\u00f3n m\u00e1s barato y menos duradero: el cemento.   <\/p>\n\n<p>As\u00ed que, con un nuevo \u00e9nfasis en la rentabilidad, la sal se sobreexplot\u00f3. Las pr\u00e1cticas sostenibles que hab\u00edan definido el valle durante generaciones empezaron a extinguirse. Los trabajadores abandonaron sus empleos, la zona se deterior\u00f3 y El Valle Salado casi desapareci\u00f3.  <\/p>\n\n<p>Descubre m\u00e1s datos interesantes sobre el Foie Gras y el Pa\u00eds Vasco en <a href=\"https:\/\/relaisgourmet.com\/blog-foies-gras-actualite\/\">nuestro Blog<\/a> y sabrosas recetas en la secci\u00f3n <a href=\"https:\/\/relaisgourmet.com\/recettes-de-foies-gras\/\">Recetas<\/a> de nuestro sitio web.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entre los abundantes productos disponibles en el Pa\u00eds Vasco, s\u00f3lo hay un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2271],"tags":[],"class_list":["post-66004","post","type-post","status-publish","format-standard","hentry","category-sin-clasificar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Sal de A\u00f1ana: un tesoro gastron\u00f3mico<\/title>\n<meta name=\"description\" content=\"Sel d&#039;A\u00f1ana: un producto natural y ancestral de las salinas vascas de Espa\u00f1a.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/relaisgourmet.com\/es\/descubriendo-la-sal-de-anana\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Descubriendo la Sal de A\u00f1ana\" \/>\n<meta property=\"og:description\" content=\"Entre los abundantes productos disponibles en el Pa\u00eds Vasco, s\u00f3lo hay un ingrediente local que se gana la aprobaci\u00f3n de los chefs de la regi\u00f3n. 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