Unpasteurised Raw Cultured Butter 250g - Unsalted
This raw, unpasteurised butter is made from fresh cream that is not heat treated in any way.
It is not pasteurised or thermalised.
- Raw & Unpasteurised
- Truly Grass-Fed
- No Grain in the feed
- Traditionally Churned in Wooden Barrels
- Hand Made
- Salted versions with Fleur de Sel de Noirmoutier
- No GMOs
- No Glyphosate
- Small Scale production
- Full Traceability
- Fair to the Farmer
- Tastes fantastic
For more information about the dairy and their practices:SEE BELOW
Any chilled or frozen items not posted on a listed 24hr service will beat your own risk. We will always include chill packs and some insulation in your parcel.Placing frozen goods into your freezer on delivery will be at your discretion.
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The cows producing this butter graze on lush, green pasture in the Vende region of France. To ensure the quality of the raw milk and cream, it is only produced by a select group of farms within a few kilometres of the dairy. These farms enter into a contract with the dairy to ensure they maintain very high standards of hygiene, feeding practices and health for their animals. There is careful monitoring of the health of the cows, and milk is never collected from cows that have been given antibiotics or are ill in any way. The cows are never fed any GMO products or any grain. When there is a shortage of grass, due to seasonal variability, they are fed on green crops such as alfalfa, clover, beans or dried herbs.
The milk is taken from cows that produce a mixture of A1 and A2 proteins.
The milk is so fresh it is still warm when it reaches the dairy. Here the cream is skimmed off. Firstly, the raw cream is cultured for 48 hours, it is then churned in traditional wooden butter churns and formed into pats, stamped with the Beillevaire "cow eating grass" logo and packed in paper wrapping by hand.
Many people who have lactose intolerance find they can tolerate raw milk products.
Butter contains a wealth of fat soluble nutrients such as vitamins A, D, E and K2.These vitamins play an important role in maintaining health, like looking after our mucus membranes, enhancing eye health and aiding the absorption of minerals. Butter also contains important trace minerals, including iodine.
Butter also provides appreciable amounts of short and medium chain fatty acids which support immune function, boost metabolism and have anti-microbial properties. Butter from cows eating their natural diet contains a great balance of omega 3 and 6 fats. The arachidonic acid in butter is important for brain function and prostaglandin balance. When butter comes from cows that eat grass it contains high levels of conjugated linoleic acid (CLA), a compound that is known to give protection to the body and to aid in building muscle rather than storing fat. There is also a special category of fatty acids called glycospingolipids that have been shown to support gastrointestinal health.
Butter is a dietary source of cholesterol which is a vital nutrient needed by every cell of the body, and it particularly aids the health of the brain, nervous system and the intestines. Raw dairy contains a substance that has been named Wulzen or Anti-stiffness Factor. This is a hormone like substance that seems to ensure the calcium in our diet reaches the parts of our body where it is needed, like the bones and teeth.
Until the early part of the last century we all consumed our butter raw, and in many parts of the world this is still the tradition, as it is in France. This raw butter is considered to be safe, healthy and delicious.
Raw cream, lactic ferments
82% fat, 16% water, 2% dry matter
Nutritional values per 100 g
|Energetic values||745kcal / 3063kJ|
|Including saturated fat||55 g|