Bordier butter is made from milk produced in both organic and sustainable agriculture farms in Brittany and Normandy. They are the last company making butter by hand in wooden cylinder, which are then moulded by expert hands with palettes to preserve their texture. For this reason, it takes 3 days to produce Bordier butter compared to 6 hours for industrial butter.
Grown in the Basque region in Southwestern France, red and ripened Espelette chilli is sun-dried slowly before being ground into a powder. On its own, it is mildly hot with fruity and smoky undertones.
Bordier Espelette Chilli Butter highlights all of the natural flavours of the Espelette pepper. Its versatility allows it to complement both sweet and savoury dishes – it is unconventionally pleasant in chocolate desserts, and adds a touch of vibrance and complexity to mashed potatoes or grilled meats, fish and vegetables.