About Friesensalz Manufaktur UG (haftungsbeschränkt)

We at Frisian salt have revived a tradition that is over 500 years old and are happy to be able to wade in the footsteps of our Frisian ancestors. In the past, there was the art of salt boiling in the North Sea coast, in which salt was obtained from seawater-soaked peat from the outskirts of the North Sea in an elaborate process. This old tradition was more and more forgotten until we took up this idea in 2020 and made it economically viable. We skipped the cumbersome and not really sustainable detour of extracting salt from peat and extracting the salt directly from the Wadden Sea water. In the last step before bottling, we go back to the traditional route and scoop the salt out of the boiling pan by hand; it is gently dried and also filled by hand into reusable cork jars — which is probably why we rightly call ourselves the “salt factory”. The freshly obtained sea salt is available in fine and coarse grains and in a steadily growing number of spice blends. When it comes to spice mixes, too, we mainly focus on recipes that reflect the regional, northern German character: for example, we have mudflat flakes, spring salt, sea buckthorn salt, dyke flakes, etc. Read their story