The Butter | Smjör (250g) Wool fermentation and drying are what

fermentation and drying are what make it edible

Smoked over birch and dried sheep dung

and country churches alike

Premium traditional Icelandic dairy

The Butter | Smjör (250g) Wool fermentation and drying are whatSmjr Pure Icelandic Butter Made from the milk of Icelandic cows, a breed isolated for over a thousand years. Richer, yellower, and unmistakably its own thing. Ingredients: Pasteurised cream, salt. How to prepare: Spread generously. Resist restraint. Serving tip: Essential alongside flatkkur, rgbrau, or fresh from the pan onto a warm waffle. Origin: The Icelandic dairy cow arrived with the settlers in the 9th century and has remained genetically