Product Description: “Who says Breton says… salted butter. The first role of salt in butter was to preserve it. Salt being the first refrigerator in history. Indeed, the fat molecules take the salt as an aggression, and by reaction, rejects the water it contains, which accelerates the aging of the butter.
This ancestral method was used where salt was abundant and exempt from gabelle (salt tax), such as in the West and North of France, regions which are still important producers of salted butter today. Today, a salted butter is called a butter which exceeds 3% of salt content. "