Au Bon Salted Butter — artisan butter from Beaulencourt in the Pas-de-Calais, made by Oliver Martin using cream from a blend of Jersey, Holstein and Normande cows. The three breeds are chosen for what each brings to the cream: Jersey for richness and a naturally golden colour, Holstein for clean flavour and volume, and Normande for the depth and complexity associated with traditional French dairy. The cream is churned without preservatives or additives and the butter is salted.

This is a straightforward, well-made French butter — rich, clean-flavoured and noticeably better than the standard supermarket block. The texture is smooth and dense, the colour a natural pale gold, and the flavour is pure cream with a clean salinity. It does not have the cultured tang of the Beillevaire barrel-churned butter in our range — this is a different style: simpler, more versatile, and at 250g a more practical size for regular use in the kitchen.

It works equally well on the table and in cooking. Use it where butter matters — on bread, for finishing, in pastry, in sauces — and save the everyday butter for frying and greasing.

Origin: Beaulencourt, Pas-de-Calais, France

Ingredients: Cream (cow's milk), salt.

Storage: Refrigerate. Freezes well — wrap tightly and freeze without loss of quality.

Net: 250g

Allergens: Milk

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Au Bon Salted Butter