For more than a century, Sosalt has been producing authentic Sicilian sea salt along the historic coast of Trapani. The company's roots date back to 1922, when a group of Trapani entrepreneurs founded SIES (Società Italiana Esportazione Sale), a business dedicated to sharing the region's renowned sea salt with the world. Following its merger with Sosalt in 1997, the company has continued this tradition while combining modern production with a deep respect for Sicily's centuries-old salt-making heritage.
From the very beginning, Sosalt's mission has been to improve the cultivation and harvesting of sea salt without disrupting the natural salt marsh ecosystem. Today, the company manages approximately 800 hectares of salt pans with the capacity to produce nearly 100,000 tons of sea salt annually. Every stage of washing, drying, storage, and packaging takes place in enclosed, hygienically controlled facilities to ensure exceptional quality and consistency.
Whether you're crafting traditional dry-cured meats, seasoning everyday meals, or stocking your professional kitchen, Trapani Sea Salt delivers the purity and reliability that have made Sicily's salt famous around the world. This is the same premium sea salt produced by one of Italy's most respected salt producers, combining over 100 years of expertise with modern quality standards.
| Product |
Recommended Salt % |
Typical Italian Target |
| Traditional Salami |
2.20–2.50% |
2.20-2.50% is an excellent starting point. |
| Soppressata |
2.50% |
Usually around 2.6–2.7%. |
| Finocchiona |
2.50% |
Fennel is delicate, so avoid excessive salt. |
| Felino-style Salami |
2.40% |
Traditionally lightly seasoned. |
| Milano Salami |
2.40% |
Fine grind benefits from slightly lower salt. |
| Genoa-style Salami |
2.50% |
Classic all-purpose range. |
| Ventricina |
2.70% |
Larger diameter and long aging favor slightly higher salt. |
| 'Nduja |
2.80% |
High fat content benefits from a slightly higher salt level. |
| Coppa / Capocollo |
2.75–3.00% |
Surface cure or equilibrium cure. |
| Lonzino |
2.50% |
Lean loin muscle. |
| Bresaola |
2.50% |
Beef generally benefits from the upper end. |
| Pancetta |
2.70% |
Traditional dry-cured belly. |
| Guanciale |
2.80% |
Jowl contains more fat and moisture. |
| Lardo |
3.5% |
Heavy fat content requires more salt. |
| Prosciutto-style whole ham |
4–6% |
Traditional dry salting uses substantially more salt due to the size of the cut. |
