{"id":7266,"date":"2021-06-11T10:46:07","date_gmt":"2021-06-11T10:46:07","guid":{"rendered":"https:\/\/basquemagazine.com\/gastronomie\/euskal-gatza-le-sel-du-pays-basque\/"},"modified":"2022-05-31T10:07:58","modified_gmt":"2022-05-31T08:07:58","slug":"euskal-gatza-le-sel-du-pays-basque","status":"publish","type":"page","link":"https:\/\/basquemagazine.com\/fr\/gastronomie\/euskal-gatza-le-sel-du-pays-basque\/","title":{"rendered":"Euskal Gatza, le sel du Pays Basque"},"content":{"rendered":"\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/\">Inicio<\/a> \u00a0&gt;\u00a0\u00a0 <a href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/\">Gastronomie<\/a> \u00a0&gt;\u00a0\u00a0 Euskal Gatza, le sel du Pays Basque<\/p>\r\n<h3>\u00a0<\/h3>\r\n<h1>\u00a0<\/h1>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/plugins\/bb-plugin\/img\/pixel.png\" alt=\"\" \/><\/p>\r\n<h4>M\u00e1s sobre:<\/h4>\r\n<h5>\u00a0<\/h5>\r\n<p>Patrocinado por:<\/p>\r\n<p><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/03\/logo-araba.png\" alt=\"logo diputaci\u00f3n \u00c1lava\" \/><\/p>\r\n<h4>Titulo<\/h4>\r\n<p><a role=\"button\" href=\"https:\/\/alavaturismo.eus\/\" target=\"_blank\" rel=\"noopener\"> www.alavaturismo.eus <\/a> <style type=\"text\/css\" data-key=\"share-buttons-sizes-s-\">.essb_links.essb_size_s .essb_link_svg_icon svg{height:16px;width:auto}.essb_links.essb_size_s .essb_icon{width:30px !important;height:30px !important}.essb_links.essb_size_s .essb_icon:before{font-size:16px !important;top:7px !important;left:7px !important}.essb_links.essb_size_s li a .essb_network_name{font-size:12px !important;font-weight:400 !important;line-height:12px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big{font-size:16px !important;line-height:16px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big .essb_t_nb_after,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big .essb_t_nb_after{font-size:9px !important;line-height:9px !important;margin-top:1px !important}.essb_links.essb_size_s .essb_totalcount_item .essb_t_l_big.essb_total_icon:before,.essb_links.essb_size_s .essb_totalcount_item .essb_t_r_big.essb_total_icon:before{font-size:16px !important;line-height:26px !important}<\/style><div class=\"essb_links essb_counters essb_displayed_1616052906 essb_share essb_template_clear-retina essb_1436399723 essb_size_s print-no\" id=\"essb_displayed_1616052906_1436399723\" data-essb-postid=\"7266\" data-essb-position=\"1616052906\" data-essb-button-style=\"icon\" data-essb-template=\"clear-retina\" data-essb-counter-pos=\"hidden\" data-essb-url=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/euskal-gatza-le-sel-du-pays-basque\/\" data-essb-fullurl=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/euskal-gatza-le-sel-du-pays-basque\/\" data-essb-instance=\"1436399723\"><ul class=\"essb_links_list essb_force_hide_name essb_force_hide\"><li class=\"essb_item essb_totalcount_item essb_totalcount essb_tc_pos_leftbig\" data-counter-pos=\"leftbig\" data-counter-value=\"0\"><div class=\"essb-tc-block essb-tc-style-text-big\"><span class=\"essb-tc-block-number\">0<\/span><span class=\"essb-tc-block-text\">Veces compartido<\/span><\/div><\/li><li class=\"essb_item essb_link_whatsapp nolightbox essb_link_svg_icon\"> <a href=\"whatsapp:\/\/send?text=Euskal%20Gatza%2C%20le%20sel%20du%20Pays%20Basque%20https%3A%2F%2Fbasquemagazine.com%2Ffr%2Fgastronomie%2Feuskal-gatza-le-sel-du-pays-basque%2F\" title=\"Share on WhatsApp\" onclick=\"essb.whatsapp('Euskal%20Gatza%2C%20le%20sel%20du%20Pays%20Basque%20https%3A%2F%2Fbasquemagazine.com%2Ffr%2Fgastronomie%2Feuskal-gatza-le-sel-du-pays-basque%2F', '1436399723'); 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return false;\" target=\"_blank\" rel=\"nofollow\" class=\"\"><span class=\"essb_icon essb_icon_less essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network essb-s-bg-mail essb-s-c-light essb-s-ch-light essb-s-bgh-dark essb-s-bg-network\"><svg class=\"essb-svg-icon essb-svg-icon-minus\" aria-hidden=\"true\" role=\"img\" focusable=\"false\" width=\"32\" height=\"32\" viewBox=\"0 0 32 32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M32,13.8v4.4c0,0.6-0.2,1.1-0.6,1.6c-0.4,0.4-1,0.6-1.5,0.6H2.1c-0.6,0-1.1-0.2-1.5-0.6c-0.4-0.5-0.6-1-0.6-1.6v-4.4c0-0.6,0.2-1.1,0.6-1.5c0.4-0.4,1-0.6,1.5-0.6h27.7c0.6,0,1.1,0.2,1.5,0.6C31.8,12.7,32,13.2,32,13.8z\" \/><\/svg><\/span><span class=\"essb_network_name\"><\/span><\/a><\/li><\/ul><\/div><\/p>\r\n<p>La famille de produits <strong>Eusko Label<\/strong> s&#8217;enrichit d\u00e9sormais de l&#8217;incorporation d&#8217;<strong>Euskal Gatza,<\/strong> un <strong>sel de haute qualit\u00e9<\/strong> produit, class\u00e9 et conditionn\u00e9 de mani\u00e8re durable et artisanale dans la Communaut\u00e9 autonome du Pays basque.<\/p>\r\n<p>Avec Euskal Gatza, le sel produit dans les sources d&#8217;eau sal\u00e9e de la <strong>Valle Salado \u00e0 Salinas de A\u00f1ana,<\/strong> \u00e0 \u00c1lava, et <strong>Leintz Gatzaga,<\/strong> \u00e0 Gipuzkoa, est certifi\u00e9. L&#8217;ann\u00e9e derni\u00e8re, les deux salines ont produit au total 150 tonnes de sel de source et 20 tonnes de fleur de sel. Une production qui pourra \u00eatre augment\u00e9e \u00e0 l&#8217;avenir en fonction de la demande du march\u00e9.<\/p>\r\n<p><img decoding=\"async\" title=\"Ouvriers travaillant dans les marais salants\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Produccion-de-sal-092-scaled.jpg\" alt=\"Ouvriers travaillant dans les marais salants\" width=\"2560\" height=\"1704\" \/> Ouvriers travaillant dans les marais salants<\/p>\r\n<p>Le sel est l&#8217;un des plus anciens condiments gastronomiques et la seule pierre comestible pour l&#8217;homme. Il y a plus de <strong>200 millions d&#8217;ann\u00e9es,<\/strong> une ancienne mer qui couvrait l&#8217;actuelle Euskadi, est \u00e0 l&#8217;origine des sources <strong>d&#8217;eau sal\u00e9e<\/strong> dont on extrait aujourd&#8217;hui le sel. \u00c0 la suite de cette histoire et du travail des salineros et salineras qui extraient ce merveilleux produit, le Sel de printemps d&#8217;Euskadi est obtenu avec Eusko Label &#8211; Euskal Gatza, un sel de <strong>grande puret\u00e9 et qualit\u00e9<\/strong> qui se dissout rapidement dans la bouche .<\/p>\r\n<h2>Soleil, vent et feu<\/h2>\r\n<p>Pr\u00e9servant le mode d&#8217;\u00e9laboration traditionnel qu&#8217;ils ont d\u00e9velopp\u00e9 dans les deux salines pendant des si\u00e8cles. Dans la Valle Salado de A\u00f1ana, <strong>le soleil et le vent sont utilis\u00e9s dans le processus de cristallisation du sel<\/strong> et \u00e0 Leintz Gatzaga, le <strong>feu est utilis\u00e9 avec du bois<\/strong> provenant des for\u00eats locales.<\/p>\r\n<p>Ainsi, outre l&#8217;obtention d&#8217;un produit de qualit\u00e9, sain et durable, des progr\u00e8s sont r\u00e9alis\u00e9s dans la <strong>pr\u00e9servation du paysage,<\/strong> de l&#8217;environnement rural et de nos traditions. L&#8217;\u00e9vaporation de la saumure d&#8217;Euskal Gatza est r\u00e9alis\u00e9e gr\u00e2ce \u00e0 l&#8217;utilisation <strong>d&#8217;\u00e9nergies renouvelables,<\/strong> et sa collecte et son conditionnement ult\u00e9rieur sont effectu\u00e9s manuellement.<\/p>\r\n<p><img decoding=\"async\" title=\"Dunalielela\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/Dunalielela.png\" alt=\"Dunalielela\" width=\"970\" height=\"545\" \/><\/p>\r\n<h2>Abonnez-vous \u00e0 notre newsletter<\/h2>\r\n<p>Nous avons le meilleur contenu de qualit\u00e9 touristique et nous l&#8217;envoyons dans votre bo\u00eete de r\u00e9ception chaque mois.<\/p>\r\n\n\t\t\t<form id=\"sib_signup_form_5\" method=\"post\" class=\"sib_signup_form\">\n\t\t\t\t<div class=\"sib_loader\" style=\"display:none;\"><img\n\t\t\t\t\t\t\tsrc=\"https:\/\/basquemagazine.com\/wp-includes\/images\/spinner.gif\" alt=\"loader\"><\/div>\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_action\" value=\"subscribe_form_submit\">\n\t\t\t\t<input type=\"hidden\" name=\"sib_form_id\" value=\"5\">\n                <input type=\"hidden\" name=\"sib_form_alert_notice\" value=\"Veuillez remplir ce champ\">\n                <input type=\"hidden\" name=\"sib_form_invalid_email_notice\" value=\"Votre adresse email est invalide\">\n                <input type=\"hidden\" name=\"sib_security\" value=\"fd083ef615\">\n\t\t\t\t<div class=\"sib_signup_box_inside_5\">\n\t\t\t\t\t<div style=\"\/*display:none*\/\" class=\"sib_msg_disp\">\n\t\t\t\t\t<\/div>\n                    \t\t\t\t\t<div class=\"formulario-inscripcion\">\r\n  <div class=\"correo\">\r\n    <p class=\"sib-email-area\">\r\n     <input type=\"email\" class=\"sib-email-area\" name=\"email\" required=\"required\" placeholder=\"Entrer votre Email\">\r\n    <\/p>\r\n  <\/div>\r\n  <div class=\"boton\">\r\n    <p>\r\n      <input type=\"submit\" class=\"sib-default-btn\" value=\"Je veux m'inscrire\">\r\n    <\/p>\r\n  <\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t<\/form>\n\t\t\t<style>\n\t\t\t\tform#sib_signup_form_5 p.sib-alert-message {\n    padding: 6px 12px;\n    margin-bottom: 20px;\n    border: 1px solid transparent;\n    border-radius: 4px;\n    -webkit-box-sizing: border-box;\n    -moz-box-sizing: border-box;\n    box-sizing: border-box;\n}\nform#sib_signup_form_5 p.sib-alert-message-error {\n    background-color: #f2dede;\n    border-color: #ebccd1;\n    color: #a94442;\n}\nform#sib_signup_form_5 p.sib-alert-message-success {\n    background-color: #dff0d8;\n    border-color: #d6e9c6;\n    color: #3c763d;\n}\nform#sib_signup_form_5 p.sib-alert-message-warning {\n    background-color: #fcf8e3;\n    border-color: #faebcc;\n    color: #8a6d3b;\n}\n\t\t\t<\/style>\n\t\t\t\r\n<h3>Vous allez l&#8217;adorer<\/h3>\r\n<p><a title=\"Accueil\" href=\"https:\/\/basquemagazine.com\/fr\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Pan-de-maiz.jpg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Pan-de-maiz.jpg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Pan-de-maiz-300x169.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/06\/Pan-de-maiz-768x432.jpg 768w\" alt=\"Pan de ma\u00edz. Nerua.\" width=\"970\" height=\"545\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/gastronomie\/\" rel=\"tag\">Gastronomie<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/page-fr\/\" rel=\"tag\">Page<\/a><\/p>\r\n<h2><a title=\"Accueil\" href=\"https:\/\/basquemagazine.com\/fr\/\">Accueil<\/a><\/h2>\r\n<p>Sorry, we couldn\u2019t find any posts. Please try a different search. Sorry, we couldn\u2019t find any posts\u2026.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"L\u2019installation complexe de \u2018La question du temps\u2019\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/linstallation-complexe-de-la-question-du-temps\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1.jpeg\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1.jpeg 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1-300x199.jpeg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/Xmateriatiempo1-768x511.jpeg 768w\" alt=\"\" width=\"970\" height=\"645\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/culture-fr\/\" rel=\"tag\">Culture<\/a><\/p>\r\n<h2><a title=\"L\u2019installation complexe de \u2018La question du temps\u2019\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/linstallation-complexe-de-la-question-du-temps\/\">L\u2019installation complexe de \u2018La question du temps\u2019<\/a><\/h2>\r\n<p>16 ans se sont \u00e9coul\u00e9s depuis que le premier visiteur a \u00e9t\u00e9 \u00e9bloui en regardant sur le balcon du premier \u00e9tage du mus\u00e9e Gueggenheim. La pi\u00e8ce la plus l\u00e9g\u00e8re p\u00e8se 44 tonnes et la plus lourde 276.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/culture\/linstallation-complexe-de-la-question-du-temps\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Balenciaga, la vie du g\u00e9nie de Getaria\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/balenciaga-la-vie-du-genie-de-getaria\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/loffit-cristobal-balenciaga-disenador-de-moda-07.jpg\" sizes=\"(max-width: 900px) 100vw, 900px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/loffit-cristobal-balenciaga-disenador-de-moda-07.jpg 900w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/loffit-cristobal-balenciaga-disenador-de-moda-07-300x216.jpg 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/05\/loffit-cristobal-balenciaga-disenador-de-moda-07-768x554.jpg 768w\" alt=\"Crist\u00f3bal Balenciaga\" width=\"900\" height=\"649\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/culture-fr\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/la-bonne-vie\/\" rel=\"tag\">La bonne vie<\/a><\/p>\r\n<h2><a title=\"Balenciaga, la vie du g\u00e9nie de Getaria\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/balenciaga-la-vie-du-genie-de-getaria\/\">Balenciaga, la vie du g\u00e9nie de Getaria<\/a><\/h2>\r\n<p>Crist\u00f3bal Balenciaga Eizaguirre est n\u00e9 \u00e0 Getaria le 21 janvier 1895. Son p\u00e8re, p\u00eacheur, est d\u00e9c\u00e9d\u00e9 lorsque Balenciaga avait 11 ans. La m\u00e8re, figure de r\u00e9f\u00e9rence pour Balenciaga, \u00e9tait couturi\u00e8re et travaillait pour la famille des marquis de Casa-Torres.<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/culture\/balenciaga-la-vie-du-genie-de-getaria\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a> <a title=\"Aizkolaris, au bord de la l\u00e9gende\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\"><img decoding=\"async\" src=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037.png\" sizes=\"(max-width: 970px) 100vw, 970px\" srcset=\"https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037.png 970w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037-300x167.png 300w, https:\/\/basquemagazine.com\/wp-content\/uploads\/2021\/04\/euskal-jaikel-037-768x427.png 768w\" alt=\"Joxemari Olasagasti\" width=\"970\" height=\"539\" \/><\/a> <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/culture-fr\/\" rel=\"tag\">Culture<\/a>, <a href=\"https:\/\/basquemagazine.com\/fr\/categorie\/la-bonne-vie\/\" rel=\"tag\">La bonne vie<\/a><\/p>\r\n<h2><a title=\"Aizkolaris, au bord de la l\u00e9gende\" href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\">Aizkolaris, au bord de la l\u00e9gende<\/a><\/h2>\r\n<p>De l\u2019activit\u00e9 de couper des b\u00fbches pour fournir du bois de chauffage na\u00eet le sport des aizkolaris ou coupeurs de b\u00fbches<\/p>\r\n<p><a href=\"https:\/\/basquemagazine.com\/fr\/culture\/aizkolaris-au-bord-de-la-legende\/\">Seguir leyendo <img decoding=\"async\" src=\"\/wp-content\/uploads\/flecha-seguir-leyendo.svg\" alt=\"icono\" \/><\/a><\/p>\r\n<!-- .pp-content-posts -->","protected":false},"excerpt":{"rendered":"<p>Ce sel de haute qualit\u00e9 est produit dans les sources d&#8217;eau sal\u00e9e de la Valle Salado \u00e0 Salinas de A\u00f1ana, \u00e0 \u00c1lava, et Leintz Gatzaga, \u00e0 Gipuzkoa. Eusko Label.<\/p>\n","protected":false},"author":2,"featured_media":7206,"parent":6321,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[164],"tags":[182,222,175,196,198],"etiquetas_hoteles":[],"class_list":["post-7266","page","type-page","status-publish","has-post-thumbnail","hentry","category-gastronomie","tag-achats","tag-alava-fr","tag-biscaye","tag-gipuzkoa-fr","tag-gourmet-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.5 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Euskal Gatza, le sel du Pays Basque - BasqueMagazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/basquemagazine.com\/fr\/gastronomie\/euskal-gatza-le-sel-du-pays-basque\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Euskal Gatza, le sel du Pays Basque\" \/>\n<meta property=\"og:description\" content=\"Ce sel de haute qualit\u00e9 est produit dans les sources d&#039;eau sal\u00e9e de la Valle Salado \u00e0 Salinas de A\u00f1ana, \u00e0 \u00c1lava, et Leintz Gatzaga, \u00e0 Gipuzkoa. 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