SALTED CULTURED BUTTER LOG, 200 g

Made following traditional way of making butter where a lactic acid is added to double cream and ferments for 24 hours. This produces a thick and silky crème fraîche which is then churned to
give an authentic, rich & creamy butter.

Made with Blackthorn Salt from the Scottish West Coast where sea water is slowly trickled through the country’s only graduation thorn tower whilst being evaporated by the West Coast winds.