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Raw Butter from Grass Fed Cows - 200g.

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Unsalted or lightly salted using a Welsh sea salt, certified as organic by the Soil Association.
The ‘Halen Môn Anglesey Sea Salt’ that we use in the production of our lightly salted raw butter has been awarded ‘PDO (Protected Designation of Origin)’  protected food name status by the European Union. The Anglesey Sea Salt Company have been hand-harvesting the famous sea salt from the Menai Strait for 17 years.
Each pack of our raw butter is handmade, churning just the cream taken from over 18 pints of organic, raw, whole milk. The milk is from our herd of Holstein Friesan cows who feast on our organic pastures until the grass stops growing then they are fed on our homemade silage (pickled grass).
The following is taken from:
This information is echoed on the website:

Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (D, E and K2), which are often lacking in the modern diet.
Minerals ...Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant).
Fatty Acids ...Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. Butter also provides the perfect balance of omega-3 and omega-6 fats.
Conjugated Linoleic Acid (CLA) ... When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that is said to give some protection against cancer and also helps your body build muscle rather than store fat.
Wulzen Factor ... A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in your body is put into your bones rather than your joints. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.
Butter is usually wrapped to protect it from light, the absorption of odours, moisture loss, and discoloration. Raw butter may be stored in its original package in the refrigerator for 1 to 2 weeks. The butter will still ‘ripen’ and start to taste more savoury in the fridge but it will be slower than if left at room temperature. Butter can also be frozen, but it begins to lose some of its flavour after about 3 months.

Ghee made from our Raw Butter - 210g pot

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Butter contains fat, protein, water and traces of salts. When you sauté with butter some specks precipitate to the bottom. They are proteins that, even when sautéing at low heat, burn and then both look and taste ugly. Ghee is butter with everything removed but the fat and it has a lengthy shelf life.
When cooking, it can be unhealthy to heat polyunsaturated oils such as vegetable oils to high temperatures. Doing so creates peroxides and other free radicals. Ghee has a very high smoke point and doesn't burn easily during cooking. Ghee has stable saturated bonds and so is lot less likely to form the dangerous free radicals when cooking.
Ghee may be unfamiliar to many Westerners, but has been used for at least 2,000 years, and comes with a host of benefits listed in traditional Ayurvedic texts. Ayurveda (the ancient natural healing system of India) regards Ghee as a vital food for healthy skin, mental clarity, good digestion, medicinal and rejuvenating qualities. Ghee is a Sanskrit word for clarified butter.
Ghee is traditionally kept, sometimes for months, without refrigeration, it is best kept in a darkened cupboard.

Butter will eventually turn rancid if kept at room temperature, ghee will not. It’s the moisture in the butter that promotes decay. Virtually moisture-free, ghee has no such problem. It will retain its original freshness and flavour for months, even without refrigeration. Ghee is a practical way to preserve butter.
Besides being a practical way to preserve butter, Ghee is a staple of Indian cooking like olive oil is to the Italian cuisine. Ghee is also used by the best French chefs.