Butter is churned from cream skimmed off the top of the vat of milk cultured 24 hours prior. The final rinse has a very small amount (.5%) of salt added to the rinse. The method is a time honored gentle, simple procedure carried out like the centuries before us. Has a 'Pet Food' label.
Butter is sold out for the winter season, will have again in April when the spring calving starts up
Unpasteurized cultured cream, sea salt