Bordier Sale 4% (Demi Sel) Butter
The classic and one of the best
PHP 799.00
Bordier
Bordier Sel Fumé ( Smoked Salt ) Butter
Smoked according to the Norwegian tradition
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
The subtle blend of pepper, fried onion and curry gives the incredible “smoky” aroma and the butter’s aromatic richness.
Bordier
Bordier Sel Fumé ( Smoked Salt ) Butter
Smoked according to the Norwegian tradition
The subtle blend of pepper, fried onion and curry gives the incredible “smoky” aroma and the butter’s aromatic richness.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
Bordier Sel Fumé is Smoked Salted butter. Solid, heady aromas created by our Viking ancestors bring out the creamy flavors of butter. A perfect condiment in fall and winter, it will go perfectly with white meats, game, or on fish freshly out of the oven. The sea salt is “smoked” according to the Norwegian tradition thanks to the association of different spices. This subtle blend of pepper, fried onion and curry gives the incredible “smoky” aroma and the butter’s aromatic richness.
Pairings
Bordier Sel Fumé is enjoyed with mashed potatoes mixed in with a few mushrooms sautéed in smoked butter, as well as in so many other dishes like braised endives or simmered leeks.
Bordier Sel Fumé is Smoked Salted butter. Solid, heady aromas created by our Viking ancestors bring out the creamy flavors of butter. A perfect condiment in fall and winter, it will go perfectly with white meats, game, or on fish freshly out of the oven. The sea salt is “smoked” according to the Norwegian tradition thanks to the association of different spices. This subtle blend of pepper, fried onion and curry gives the incredible “smoky” aroma and the butter’s aromatic richness.
Bordier Sel Fumé is enjoyed with mashed potatoes mixed in with a few mushrooms sautéed in smoked butter, as well as in so many other dishes like braised endives or simmered leeks.
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