It is harvested with the rod every 20 to 25 days in the summer months, piled up in barachas or pyramids of salt, where it dries for 72 hours.

Finally, to obtain the size of the grain, it is sieved and packed by hand.

The coarse virgin sea salt is not processed and contains minerals such as magnesium, potassium, calcium.

As it is heavier, up to 3.5mm approximately, than fine virgin sea salt, it takes longer to be diluted in a liquid element. Therefore, its most indicated use is for long elaborations, stews and cooking waters. It is more difficult to dose and is used in those cold dishes or salads in which it is sought to appreciate the momentary point of salt, in a more acidic, fatty or sweet environment. It is hardly used in confectionery, although it can be found in bakery specialties.