<p>Beurre de Baratte is a traditional French butter crafted using time-honored techniques. Made from cultured cream, it&rsquo;s churned slowly in a &ldquo;baratte&rdquo; &mdash; a traditional wooden butter churn &mdash; which gently creates a butter with a rich, creamy texture and a deep, slightly tangy flavor. Unlike industrially produced butters, Rodolphe Le Meunier&rsquo;s Beurre de Baratte is made in small batches, using milk from pasture-raised cows. The addition of fine sea salt not only seasons the butter but also enhances its luxurious, almost silky mouthfeel and complex, cultured character.</p> <p>This butter isn&rsquo;t just for spreading on bread, though it&rsquo;s absolutely heavenly slathered on a warm, crusty baguette (especially with some French ham for the ultimate jambon beurre). Beurre de Baratte&rsquo;s balanced salinity and richness make it ideal for finishing seafood, melting over grilled vegetables, or adding depth to simple sauces. In short, it&rsquo;s what butter is supposed to taste like.</p>