This crunchy sea salt for gourmets is obtained by a unique, geothermal production method, which is tested for the first time in 1753 and applied since then in Iceland and Denmark and meticulously maintained. The seawater in the fjords of west Iceland has a unique, intense note. In the preparation, it is led in boiling pans and slowly heated with hot water from natural sources. This process is sustainable and does not cause carbon dioxide. The result is a pure product - the fresh, crunchy sea salt flakes of Nordur.