Añana's mineral salt is obtained by completely natural methods and techniques developed by salt workers for generations. First, the salt water or brine that arises spontaneously from the springs is carried by wooden canals to the evaporation platforms. There it is exposed to sun and wind to evaporate water and only the salt remains.

The processing season varies depending on weather conditions. It usually starts in May and ends in October, although the most productive period is between June and September. The salt production process has several steps. It starts with the filling of the threshing pits with an amount of liquid between two and four centimeters. When the brine begins to curdle, it is necessary to stir. That way the crystallization occurs uniformly and prevents the product to stick to the surface of the threshing pits. Once the salt crystallizes, but before completely evaporating the water, it is collected. This operation is carried out using the roller, which drags the salt from the perimeter of the threshing pit towards the center, creating a small pile of salt. Once there, it's thrown into baskets, whose slots help the salt to drain before storage. This process, that each salt worker makes on his farm, was called 'entrar la sal' and consists on entering in the small stores located under the threshing pits through the small holes on their surfaces.