Zeeuwsche Zoute
Zeeuwsche Zoute revives Zeeland's centuries-old salt-making tradition in the fishing village of Bruinisse. Salt was already being extracted from the sea in Zeeland in Roman times, a tradition that became an important craft in the Middle Ages. After years of research, Zoutziederij Zeeuwsche Zoute has brought this history back to life. Pure seawater from the Eastern Scheldt and a sustainable production process produce a unique regional product now embraced by chefs and food enthusiasts.
Salt with character
This video gives you an exclusive behind-the-scenes look at Zeeuwsche Zoute's salt works. Discover the fine craft, hear renowned chefs express their appreciation and experience the dedication that goes into making every salt crystal.
The story of Zeeuwsche Zoute
Zeeuwsche Zoute was born from a desire to revive a forgotten craft. Salt had been harvested along the Zeeland coast for centuries, but the tradition disappeared with the arrival of industrial salt. Zeeuwsche Zoute restores this heritage through a modern, responsible production process. Seawater is purified, filtered to remove microplastics and calcium, and slowly evaporated until only the purest salt crystals remain.
The salt has a mild, layered and subtle taste, with varieties including smoked salt, wakame salt, and salt with black garlic or samphire. The range is popular in kitchens throughout the country, from sharing platters to Michelin-starred restaurants.
Artisan and local
Zeeuwsche Zoute is harvested by hand from the Eastern Scheldt, one of Europe's cleanest seawater areas, and processed in its own saltworks in Zeeland.
Sustainably produced
The production process is energy-efficient and circular, using waste heat, solar energy and local resources.
Award-winning regional product
Zeeuwsche Zoute is certified as a 'Zeker Zeeuws Streekproduct' regional product and was named Regional Producer of the Year in 2022.
