Pepe Saya’s Australian Cultured Butter is made from Country Valley milk from Picton near Sydney, filtered water and a dash of Australian salt.

Pasteurised cream is turned into Creme Fraiche by inoculating with a lactic culture and fermenting for 20 hours. The cultures eat the sugars and carbohydrates in the cream and turn it into lactic acid which adds flavour to the butter and adds probiotics. Then it’s aged for a further three weeks before it’s churned into butter, washed and hand kneaded into pats.

At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.