Sal fina
Fine
For everyday cooking
Small grains disperse readily. Use in dough, sauces and everyday seasoning, where you want salt throughout the food.
Patagonian sea salt comes from Atlantic seawater off the Chubut coast of Argentina. Explore the place it comes from, the crystals it forms and the ways to use it—from everyday seasoning to the last pinch over the plate.
Chubut · Argentine Patagonia
On the Atlantic side of Patagonia, the steppe reaches a cold, open sea. Low clay cliffs overlook shingle beaches and restinga: flat rock platforms exposed by the tide. The water is grey-green. Wind runs across the scrub and out over the coast.
Patagonian sea salt begins with seawater from this coast of Chubut, Argentina. Water, evaporation and crystal formation connect the place to the jar. In the kitchen, the next choice is the grain: one that dissolves into the food, or one you feel on the surface.
Read more about Patagonian sea saltChoose by the way you cook
Grain size changes how salt distributes, how quickly it dissolves and whether it adds texture. These are useful terms to know when choosing Argentine sea salt; our launch grades are still being selected.
Sal fina
For everyday cooking
Small grains disperse readily. Use in dough, sauces and everyday seasoning, where you want salt throughout the food.
Sal gruesa
For brines and the cooking pot
Larger grains take longer to dissolve. Give them time in liquid, or use a grinder to control the size at the table.
Sal parrillera · entrefina
For the parrilla
An intermediate grain associated with Argentine grilling. Scatter it evenly over the meat before it goes over the coals.
Sal en escamas
For the last pinch
Thin crystals bring texture to the surface. Add to cooked steak, tomatoes or roasted vegetables just before serving.
From seawater to crystal
For the salt we are sourcing, Atlantic seawater is filtered and evaporated slowly at low heat. As the water leaves, crystals form. The salt is then dried and graded.
Our first trials in Illinois will compare the salt on its own and after smoking. We will test grain size, smoke exposure and cooking use together, then document the batches we choose for release.
How sea salt is made · When to salt a steak · Our sourcing standards
Argentina established this food-category name in 2024 for crystalline salt obtained by evaporating Argentine seawater. Article 1264 tris sets requirements for composition, moisture and contaminants.
The combined calcium, magnesium and potassium, expressed as their chlorides, must exceed 2% of dry residue; moisture must not exceed 10%. These are category specifications. Our cooking guide focuses on crystal size, texture and use.
First release · In preparation
Our first shipment from Chubut is in transit, and sample jars have been ordered. Once the salt arrives, we will photograph the grains, test the smokers and choose the jars and salt types for our first release.
Regular and smoked salts are the starting point. Final sizes, labels, prices and release timing will follow those trials and the required approvals.
Leave your email for Gaucho Provisions’ first Patagonian sea salt release.
Published by Gaucho Provisions, which is preparing a U.S. line of Patagonian sea salt. Category information is drawn from the Argentine food code; the description of our salt’s process is based on supplier correspondence. The coastal artwork is an illustration.
Receiving photographs and smoke-trial notes will be added as our first batch develops. Product-specific measurements will accompany the salts we select.