Village Butter Cultured

A smooth rich tasting butter made the way it was done during the time of our grandparents in Galicia. The heavy cream used in making this butter has been fermented for 7 days with a special bacterial culture. This fermented cream adds another layer of buttery richness when using this butter in cooking and baking. Our butter is strictly barrel churned and its smooth texture comes from rolling out and folding the freshly churned butter so as to condition it and to remove any excess moisture.