There’s more to salt than there used to be. Over the past decade, this once standard substance has been replaced by a wide–and still expanding–range of products distinguished by their quality, provenance and method of production. Gone are the days when salt was just a basic necessity and no one bothered about where it came from. The gastronomically inclined can now choose between pink salt from the Himalayas, French fleur de sel from Camargue and Guérande, Maldon salt from England, Halen Môn from Wales, black salt from Hawaii, Peruvian salt from Maras, etc. The geographical origin of these international favorites is an inseparable part of their identity. Spain’s position within this scenario is backed up by impeccable credentials: a tradition that dates back over a thousand years to before the Roman invasion, natural conditions that are ideal for producing the top-quality sea salt known in Spanish as flor de sal, and a collection of pace-setting entrepreneurs whose thrust and imagination is the focus of this article.