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Raw Salted Bungay Butter
  • Raw Salted Bungay Butter
Raw Salted Bungay Butter

Raw Salted Bungay Butter

£8.00

Rich, cultured, and alive — butter as it was meant to be.
Product Details

Hand-churned in the heart of Suffolk from the raw milk of grass-fed Montbéliarde and Friesian cows, Bungay Butter is a rare return to the art of traditional butter-making. It’s cultured slowly, developing a tangy complexity and a texture so smooth it almost sighs beneath your knife.

This is butter as our ancestors knew it — alive with natural enzymes and the subtle perfume of wild pasture. Its deep golden hue is a quiet testament to cows nourished by sunlight and soil, and the craft of those who refuse to rush nature’s process.

Each pat carries a whisper of the meadow, a taste of time, and the unmistakable luxury of something real.

Each portion weighs approximately 200g
Ingredients

100% Raw Cow’s Milk.
Get Inspired

Spread thick over warm sourdough with a drizzle of raw honey and a pinch of sea salt — or let it melt over a charred steak, where its cultured tang dances with the smoke and flame.
How to Store

Keep refrigerated below 5°C. For the fullest flavour, remove from the fridge 10–15 minutes before serving to soften naturally. Do not freeze — this is living butter; it deserves to breathe.
Shipping Info

We ship every Saturday, and take our orders 1-week in advance. So make sure your order is submitted by 12pm Saturday for delivery the following week.

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Our Customer Questions
What makes this butter different from regular supermarket butter?

Our Salted Bungay Butter is hand-churned in small batches using raw, grass-fed Montbéliarde milk, then cultured slowly to develop a rich, almost caramel-like depth of flavour. It’s not just butter — it’s butter the way it used to be.
Is your butter made from raw milk?

Yes — unlike most commercial butter, ours is made from raw, unpasteurised milk, preserving its full nutrient profile, enzymes, and naturally complex flavour. It’s living food.
What salt do you use in the butter?

We use unrefined, mineral-rich sea salt to enhance the butter's native creaminess while keeping it clean and natural — just two ingredients, nothing more.
How should I store & use it?

Keep refrigerated for freshness, but let it sit at room temperature for 10–15 minutes before serving to unlock its full flavour and spreadability.
Can I cook & bake with it?

Absolutely. Its high butterfat content makes it exceptional for cooking, baking, or simply melting over toast, veg, or steak. The flavour speaks for itself — intensely creamy, beautifully rounded, and just the right amount of salty.