Pure Irish Salted Butter

“Worth the extra expense om nom”

“Okay weird rec so bear with me… I grew up in Wisconsin where butter is stored and served room temp, on the kitchen counter. Several years ago my brother in law, who is a fine cook, introduced me to the notion of cold butter. It sounds simple but it’s magical: by applying cold butter to warm toast, you add a textural element, and it begins to slowly soften - as opposed to room temp butter which essentially becomes oil. Add some flaky salt for crunch and honey drizzle for sweet, and you’re checking a lot of boxes with a very simple snack!”

“I learned the Danish term “Tandsmør” or teeth butter.- the mark your teeth make in a thick layer. I wish we had more of these small conceptual terms in English.”

“the absolute best and very widely available. must be the salted version!! makes anything taste 100x better but highly rec on sourdough or stovetop popcorn.”

“The Irish king of grocery store butters”

“One of my fondest pleasures? Salted butter on a slice of our local bakery's French loaf.”

“Simply the best.”

“Better than most, available almost everywhere.”

““Spoil your spuds with the real thing. Mashed, baked, sautéed or roasted, Pure Kerrygold Irish Salted Butter works a treat.””