Sel de Camargue

The Gard salt pans of Peccais, very close to Aigues-Mortes, are among the oldest in the Mediterranean: their working is said to date back to Antiquity, and their name is thought to derive from the Roman engineer Peccius, who was tasked with organising salt production at the beginning of the Christian era. From the 15th century to the present day, salt-making activities have brought prosperity to the town of Aigues-Mortes; up to 20 salterns have been recorded at Peccais. Since the 1990s, gastronomic books, tourist guidebooks and the media (regional and national press, television features) have introduced Sel de Camargue and Fleur de sel de Camargue to the wider public, contributing to the rise of tourism around the salt pans.

The PGI, registered on 2 February 2024, officially recognises this multi-millenary tradition and the know-how of the salt workers.

The salt marshes of Camargue enjoy a warm, sunny and windy Mediterranean climate: northerly and north-westerly winds, including the mistral, encourage the crystallisation of the salt through the natural evaporation of seawater. Across the geographical area, in Petite Camargue, crystallisation into large crystals (up to 1 to 2 cm in diameter) forms a layer of salt at least 4 to 5 centimetres thick.

The Aigues-Mortes salt marsh has been listed on the general inventory of cultural heritage since 1995 and a signatory to the Natura 2000 charter since 2005: the salt pans are home to more than 200 bird species and 300 plant species. Recognised by the agri-food industry for its organoleptic qualities, Sel de Camargue has been used since 1753 for salting in the caves of Roquefort, and features in the product ranges of charcuterie makers (Les Braserades) and crisp manufacturers (Sibell).