Discover the Añana Salt Valley: A Hidden Gem in Spain

The Basque Country is the perfect location for all kinds of adventures. Here, you can go on a culinary journey, soak in the culture and explore the natural landscapes, but did you know you can also visit ancient salt pans? Head to the Añana Salt Valley to learn about local salt production and discover a piece of the ancient world.

Honestly, I haven’t considered Spain a place where you can find salt pans, so I was very excited to learn more about them. The Añana Salt Flats, known as Salinas de Añana in Spanish, have been used for salt production for over 7,000 years. Today, you can tour this ancient site where not a lot has changed over the millennia. It’s like stepping back in time, and it’s incredible.

What are the salt pans of Añana Salt Valley?

The Añana Salt Valley is home to about 5,000 salt pans, where salt production started in the Neolithic times. Today, only a portion of the site is used for limited salt production during summer. The pans produce 180 tons of salt annually. The salt is sold to 25 countries as a gourmet product.

The salt pans of Añana also serve as an educational site for biodiversity and archeology research. They support diverse flora and fauna, giving researchers a unique opportunity to study them. The Añana Salt Flats have been recognized for their ecological and historical significance. They are a candidate for UNESCO World Heritage status and are celebrated for preserving traditional salt-production methods.

PRO TIP: To get the most out of your trip, book a guided tour to the Añana Salt Valley from Vitoria-Gasteiz, Bilbao or San Sebastian.

History of salt production at the Añana Salt Valley

Salt has been extracted from the Añana valley since prehistoric times. The region’s geology creates salt-rich springs that have been tapped for millennia. The first settlers likely used the salt for preservation, trade, and ritual purposes, making it a critical resource in the area.

The early salt production process focused on gathering the salt water and heating it in pots over a fire until it evaporated. Today, you can find areas on the site where the soot from these pots is still visible. Extraction through heating water wasn’t the most efficient way to produce salt. Once the Romans arrived, they improved the system by introducing the pans and altering the landscape.

During the Middle Ages, salt from Añana became a sought-after commodity across Europe, elevating the region’s economic and cultural importance. The salt production declined during the 20th century thanks to industrialization and competition from large-scale salt producers. However, in 1999, an educational project was created to restore 99 pans and study the salt production and the area’s history.

Visiting the Añana Salt Valley

I’ve seen many images of salt flats in various countries, so I wasn’t sure what to expect when I got to the Añana Salt Valley. Instead of a vast flat field glistening in the light, the salt pans here were formed in rectangular shallow pools, and most looked brown.

We toured the site, which gave me a lot more understanding of what we were looking at, and I recommend you book a guided tour as well. Here, the salt comes from an underground spring, and you can see various paths of the wooden channels that carry the brine water. You can easily spot them by the white salt that’s formed along the path.

The tour also takes you to see the pool where the water from the underground spring collects. If you’re wondering how there is a saltwater spring in the area, you’re not alone. Over 200 million years ago, during the Triassic period, the valley was covered by an ocean. This eventually became an underground salt deposit that turned the water into brine, which is seven times saltier than seawater.

Learn about the salt production

The Añana Salt Flats rely on an artisanal method of salt production that has remained virtually unchanged for thousands of years. The process is pretty simple and effective, much like it has been for centuries.

It begins with natural brine distributed from the pond to the pans. This brine is transported to the stone and clay evaporation terraces via small wooden aqueducts. The brine is spread across the flat surfaces and left to evaporate under the sun’s heat. Over several days, salt crystals begin to form. Once the water has fully evaporated, workers use wooden rakes to gently harvest the salt, which is then dried further and packaged.

Its reliance on natural, sustainable techniques sets this process apart from other salt production methods, such as mining or large-scale industrial evaporation. Unlike salt mined from underground deposits, the Añana salt is collected using natural and sustainable techniques. There is no machinery, and the small-scale production ensures that the salt retains its pure mineral composition. This closed system of salt harvesting makes the salt high in minerals, making it highly valuable.

Indulge in a salt tasting

As someone who enjoys salt, I was intrigued by the salt tasting. I’ve done my share of tastings, from oil and wine to cheese and chocolate, but I’ve never done salt. It was a fun experience, and I recommend the experience.

What does a salt tasting involve? We tried three different salt profiles: salt from the springs, salt flower flakes (formed during evaporation), and fine grain. We also tried salt flavoured with wine and herbs. It was a fun way to learn about this ancient salt production process.

Additional experiences

Different tour options include taking a salt harvesting workshop, where you can learn the traditional salt harvesting techniques, or enhancing your visit with a stop at the onsite foot and hand baths. The site also has a gift shop where you can buy different types of the Añana salt. I opted for a box of salt flakes and a salt with cayenne pepper. Both were a hit when I got home, and I wish I got more.

Practical tips for visiting the Añana Salt Flats

• How to get here: The salt flats are located near the town of Añana, about a 40-minute drive from Vitoria-Gasteiz, the capital of the Basque Country. I recommend renting a car or booking a tour from Vitoria-Gasteiz that brings you directly to the site, or you can opt for a day trip from Bilbao or San Sebastian.

• When to visit: The best time to visit is from June to September, as the evaporation process is in full swing, and you can witness salt collection firsthand. Visit in the morning or late afternoon to avoid midday heat and for the best lighting for photography.

• What to bring: You will need comfortable walking shoes as the ground is uneven. You should also wear sunscreen and bring a hat or an umbrella as the site is uncovered and can get hot during summer.

• Tickets and booking: You can book a tour that brings you here. Tickets can also be purchased online or at the visitor center. Advance booking is recommended during peak season.

Why visit the Añana Salt Valley?

The Añana Salt Valley offers a unique experience of learning about the history of the Basque Country. If you’re like me and love to visit uncommon attractions, you’ll love learning about the salt pans and their connection to the past. It’s an enjoyable experience, and by visiting the site, you support ongoing restoration and preservation efforts.