As bread is the most consumed food by Tunisian population and the major source of salt, a pilot experience of salt reduction in bread has already begun in Bizerte city. Salt analysis in bread collected from Bizerte city was realized with Volhard titration method. Application of the “salt reduction programme” allowed a gradual decrease of salt content in bread by 35 % during three years without detection by Tunisian consumers. A final salt concentration of 1.1 ± 0.1 g/100 g was then achieved. The establishment of an effective salt reduction strategy with lifestyle education is needed to reduce hypertension that is the first cause of death in Tunisia.