Croatia has some of its food products protected at both a national and European level, their status designated by their unique place of origin. Pag salt is one of them.
If you sit down to a meal in Croatia and are presented with pink salt from the Himalayas with which to season your meal, try to keep your disbelief silent. But, yes, you're right, it did take an obscene amount of carbon fuel-burning to transport that salt here. And, yes, it was completely unnecessary to do so, as Croatia makes some of the finest sea salt in the world.
Pag island’s salt pans are among the oldest on the eastern Adriatic. They were first mentioned in 10th-century chronicles. The island's salt, which is still made using evaporation techniques that would look familiar to the islanders' ancient ancestors, contains all of the minerals to be found in the crystal clear seas which continuously flow around Pag.
Of course, if you're going to season the highly-prized Pag lamb prior to cooking, there's nothing better to do it with than the salt produced nearby. But similarly, if you're preparing a dressing using amazing Croatian olive oil and lemons, to liven up locally-grown salad ingredients, which will accompany a fine selection of Croatian cold meats and cheeses such as Pag cheese, all to be washed down with peerless Croatian wine, there genuinely is no other salt you should be using than that which is made in Croatia.
Click here to find out what European recognition does for Croatian produce and see all of Croatia's best delicacies which are protected