190 gm
Pepe Saya’s Ghee is made from the cultured butter he makes using Country Valley milk from Picton near Sydney, filtered water and a dash of Australian salt.
Ghee is made by heating cultured butter until the milk solids separate and caramelise, giving a lovely nutty flavour and rich colour before they’re removed. It’s preferable to vegetable oils because it’s composed almost entirely of saturated fat and has a very high smoke point so it doesn’t burn easily. The stable saturated bonds mean it’s less likely to form dangerous free radicals when cooking. Ghee’s short chain of fatty acids are also metabolised very readily by the body.
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.
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