History

In the 1450s, salt was already being produced by the indigenous people of Cuyutlán. With the Spanish invasion (around 1560), Captain Rodrigo de Brizuela took possession of the ancient Indian town of Cuyutlán. In the 18th century, it was acquired at auction by the Company of Jesus in 1780, after the expulsion of the Jesuits from New Spain, it became the property of Mr. Pedro Romero de Terrenos Conde de Regla, whose descendants sold it in 1873 to Governor Colonel Francisco Santa Cruz, who in the government in power auctioned off the land and it was acquired by the Echavarría family, who at the time, sold the session of rights to the formed Sociedad Cooperativa de Salineros de Colima S.C.L., which to date, by inheritance and tradition from generation to generation, has been working in the production of salt, by partners and workers that comprise it.

Colima

Artisanal and gourmet products, harvested by hand at the salt mines in Cuyutlán, Colima, considered the best for human consumption, 100% natural, rich in minerals, low in sodium and with a high gastronomic value.

Obtained thanks to the natural action of the sun and the wind that cause the evaporation of seawater until the salt crystallizes. Colima, Mexico, is known for its traditional sea salt production, particularly in the central Pacific coast. The area utilizes ancient methods that have been passed down through generations, making it a significant part of the local culture and economy.

The artisans of Colima not only produce high-quality sea salt but also preserve a cultural heritage that reflects their connection to the land and sea. Their work is a beautiful blend of tradition, sustainability, and community.