Organic Cultured Butter — Handcrafted in Wales
Small-batch organic cultured butter is crafted from the finest Welsh organic raw milk and organic pasteurised cream, slowly cultured with lactic acid bacteria to create a rich, complex flavour and a luxuriously smooth texture.
Each batch is churned and hand-finished using traditional methods, preserving the authentic taste and quality of true artisan butter.
Perfect for spreading, baking, or finishing your favourite dishes, it offers a depth of flavour that transforms the everyday into something special.
Wrapped in biodegradable, compostable cellophane, it’s a butter that’s as kind to the planet as it is delicious.
Real butter, made the traditional way
Salted version - with Halen Mon Anglesey sea salt.
Wrapped in Biodegradable compostable cellophane
From Sally and Garry’s organic farm in Llanboidy, where they have a small herd of Jersey cows and New Zealand Friesians. Since Sally and Garry converted to an organic pasture-fed system, they have massively increased biodiversity on their farm, reduced antibiotic usage by 96%, sequestered hundreds of tonnes of carbon per acre, and have removed synthetic fertiliser and the use of agro-chemicals.
The Story Behind Our Butter
Our butter comes from Sally and Garry’s organic farm in Llanboidy, home to a small herd of Jersey cows and New Zealand Friesians. Since converting to an organic, pasture-fed system, their farm has flourished: biodiversity has soared, antibiotic use has dropped by 96%, hundreds of tonnes of carbon have been sequestered per acre, and synthetic fertilisers and agro-chemicals have been completely removed.
Why Raw Dairy Matters
Raw milk is full of benefits—so many that it’s hard to list them all! Here’s the short version:
Health: Pasteurising milk kills harmful bacteria, yes—but it also destroys the beneficial bacteria that support a healthy gut biome. Enjoying raw milk and raw milk products may also help in preventing allergies and asthma.
Environment: Producing raw milk dairy uses at least half the energy of pasteurised dairy production. Milk arrives fresh at the dairy within two hours of leaving the cow, at the perfect temperature to support natural good bacteria—so there’s no need to pasteurise.
Taste: Heat-treated milk loses complexity, leaving a predominantly caramel flavour. Raw milk, on the other hand, delivers rich, layered flavours that vary with the seasons, giving our butter a unique and delicious character.
It’s no surprise that this butter has been recognised with two Great Taste Awards—a true testament to the care, craft, and quality poured into every batch.
