The "secret" of this butter is the selection of cream (obtained by centrifugation of the milk) and the subsequent fermentation obtained by the addition of selected microorganisms.
Then the butter obtained is printed by hand as once you put into jars.
Putting the butter in water (the butter was born in fresh water), allows you to have and maintain a butter always fresh, great to be eaten raw.
In addition, this "treatment" allows you to get a butter with features well above the norm not only with regard to the aroma and flavor, but also in terms of spreadability.
It is recommended to consume at room temperature, while for storage, keep in the refrigerator at +2 / +4 ° C
