The production of salt in Touques goes truly back to the XIIIth century. At the time, there were 52 salt marshes, which made Touques the main production site of salt along with Mount St-Michel.

In Normandy to produce salt, a very special process had to be used; it goes as follows: the first process consisted in pourring frech water into large vats in which a layer of sand had been laid over a layer of straw. The water got soaked with the salt from the sand. This "brown" water is then transfered into another vat called "lead" which is heated during about two hours. Once all the water is evaporated, the salt is placed into conical shaped wicker baskets.

Once so prepared, this salt is stocked into granaries. Unfortunately, Touques salt, although of a remarcable quality, does not keep well. In 1656, the number of salt marshes dropped to 24. The "saulniers" (salt workers) became rare and a certain number of them left the town for far away countries... as did Nicolas Bellenger known as the "Saulnier", who left for Canada .

(A publication of the town of Touques 2000, page 10)

Nicolas worked in the salt marshes in France. He had the permission to market the gathered salt. It is said that at a certain moment, at the time, that he had made it a business. In Canada, it is known that, already in 1658, he got merchandises from France; it is not specified which. It could very well be salt. Nicolas, as a former salt worker, traded salt also in Québec ; A prime ingredient in the conservation of food, specially pork.

The loss of a barrel of this precious food in a family would almost mean famine during the winter months. Think also of the farmers obliged to eat in the fields during the hot summer days. The forest travellers and the missionnaries also liked the salt which allowed them to replace the repulsive indian food. Nicolas was also a commercial fisherman and a fish pedler.