Butter of Parma

033 (3)Imported Italian "Burro di Parma". This butter, with fragrant and delicate flavor, is produced with pasteurized creams from the milk collected from Parma and Reggio Emilia family owned farms in the area of production of the best Italian cheese. Its quality is without equal because the milk used is strictly selected in accordance with extraordinary and rigorous disciplinary of production. This butter has a uniform color, it is dense and tastes clean. The water content is dispersed in fine droplets which make the butter look dry. The consistency is smooth, it is easy to spread and melts readily on the tongue.


Country of Origin: Italy
Milk Type: Cow
Butterfat: 83%
Smoke Point: 250–300°F 121–149°C
Wine Pairing: Pairing, generically speaking, has to be made with the main ingredient. In the case of Butter of Parma on bread, per example, Malvasia dei Colli di Parma or a white aromatic and slightly sparkling wine.