The treasure of every land is the history of its products
Produced in some alpine farms by melting the butter, so that it can then be used as a seasoning in the periods when most of the cows are “dry”. It has a dark-yellow colour.
The butter obtained from the surfacing cream is cooked and left to rest, obtaining a dark-yellow product with a uniform structure, compact with an oily character and a slight cooked taste. It can be preserved for a long time at low temperature.