La Baleine Coarse Sea Salt 25 kg: the Camargue classic for professional kitchens
La Baleine coarse sea salt in a 25 kg bag is the workhorse seasoning of professional kitchens: sea salt harvested in the salt marshes of Aigues-Mortes, in the Camargue, and packed by the French market leader in table salt. One bag covers weeks of service for pasta water, salt crusts, brines and salt mills, with a practically unlimited shelf life when stored dry.
What is coarse sea salt
Coarse sea salt is obtained by natural evaporation of seawater in shallow basins, under the combined action of sun and wind. The salt workers, called paludiers, harvest the crystals using methods handed down for generations. The larger crystal size dissolves more slowly than fine salt, which makes it the right choice for cooking water, curing and crust baking.
The producer: Compagnie des Salins du Midi
The Compagnie des Salins du Midi was founded in 1856 by salt-marsh owners and a merchant from Montpellier. Its production site in Aigues-Mortes covers around 8,000 hectares of salt marshes in the Camargue and supplies about half of the French salt reserve. The La Baleine brand, with its iconic whale logo, was registered in 1934 and is the French reference for sea salt.
Professional uses
Pasta cooking water: 10 g of coarse salt per litre of water, added at the boil. Salt crust: 1.5-2 kg of coarse salt (optionally mixed with egg white) to bake a 1 kg sea bass or a beef fillet, oven 200 °C. Brines: dissolve 80-100 g per litre for poultry and pork brining. Vegetable blanching and preserves: keeps colours bright and textures firm. Salt mills: the regular crystal size suits professional grinders.
Common mistakes to avoid
Do not season delicate dishes directly with coarse crystals: they dissolve slowly and create salty spots, use fine salt or a mill instead. Do not store the open bag in a humid cellar: salt absorbs moisture and cakes. Do not under-salt pasta water to save product: below 7 g per litre the pasta stays flat in flavour.
Storage and shelf life
Store in a dry place at room temperature, away from humidity and strong odours. Salt has no expiry when kept dry: keep the bag closed or decant into a sealed container after opening. No cold chain required.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Schaffhausen, Aargau, St. Gallen, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubuenden (Chur, Davos) shipping within 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker). Dry goods: full pallets available for stock-keeping professional customers.
Who it is for
Restaurants, pizzerias, butchers, delicatessens, bakeries, hotels, canteens and catering companies that use salt every day, as well as private customers who want the professional 25 kg format at the best cost per kilo.
