How is salt harvested? That's what we would like to find out in January when the traditional salt-makers in Botolan, Zambales heed the reason for the season (get it?). According to Ching of Sambali Farm, it's a dying industry because the salt-makers are aging and younger ones don't see the value in such a tedious process. But it's so beautiful! Even the packaging is made with pawid, a typical mix of palm, bamboo and rattan often used for roofing, completely biodegradable and sturdy.
Each salt bell ranges from 750g to 1 kilo, with natural variations depending on the leaf sizes found.