Tultul salt, Guimaras’ version of Bohol’s tibook salt, is a solid, cooked salt from Hoskyn, Jordan, Guimaras that can be grated or shaved as a finishing salt or used for everyday cooking.
To make it, seawater-soaked driftwood is gathered along the shoreline and burned while saltwater is continuously sprinkled over the fire. The resulting salty ashes are collected and placed into a large filter filled with sand, through which more saltwater is repeatedly poured to create a highly concentrated brine. This brine is then mixed with a small amount of coconut milk and poured into pans to cook over a wood fire. As the liquid evaporates, more brine is added. Eventually, the salt forms into rectangular slabs, which are cut into bars known as bareta.
