Whether it comes in a slab or block, the butter must contain a minimum of 82% dairy fats and 2% dry matter (lactose, lactic acid, proteins and vitamins). For a long time the butter was salted as a way of preserving it. Today it is more a question of taste and culinary chemistry.
Why is butter in Brittany salty?
The answer perhaps lies in the fact that the area was for many centuries exempt from paying the “gabelle”, a heavy tax on the salt trade - or because the area is close to Guérande which is famous for its salt!
Here in Upper Brittany, you can enjoy the best of both worlds with local food from the land and the sea ! Fish and seafood from little harbours, the open sea and along the shore. Fresh vegetables including tasty new potatoes, dairy produce from the lush meadows, fruit from our orchards... good local food is part of our way of life.