Rich, creamy, and unbelievably smooth, Burro 1889 is butter made the old-fashioned way. Produced in Piedmont, Italy, it starts with fresh cream from Bruna Italiana cows, a breed known for producing milk naturally high in fat for a lush, silky texture. 1889 is slow-crafted - Fattorie Fiandino lets the cream rest for 72 hours before churning and it makes all the difference. It allows the natural enzymes to develop a subtle almond-like sweetness, and the result is a butter with over 82% butterfat, firm yet spreadable and perfect for baking, cooking, or simply enjoying on warm bread. It’s prized by pastry chefs for its exceptional workability, making croissants and puff pastry extra flaky and golden.
This unsalted version of Burro 1889 is pure and sweet, making it a go-to for pastries and delicate sauces, made without any added salt. Use it in puff pastry, croissants, and pie crusts, where the high butterfat content creates the perfect flaky layers. Melt it into risotto, toss it with fresh pasta, or let it shine in a simple sauce. However you use it, Burro 1889 delivers a taste of true Italian craftsmanship in every bite.
Ingredients: Pasteurized cream (from cow's milk; origin: Italy). Contains: MILK.
Fat content: minimum 82%