Traditional butter 82%

It is produced by a traditional recipe of cream treated by pasteurization at least 95°C, with naturally yellowish in color, contains at least 82 % of fat. It is available in three different small packages: 100 g, 200 g, 250 g and as 5 kg block packages especially suitable for catering service. Butter is on our tables for many generations. It is one of the most important sources of natural animal fats and vitamins A and D. The taste is expressively buttery because of the sweet cream.