“The hand is such a great tool…”

Churned, hand kneaded and salted, Bordier Butter is then hand-shaped using two paddles, whence the expression “pounding the butter,” a technique most likely created in the 17th century.

Our pounders require great dexterity and clockwork precision.  Their movements respect the butter and its texture, and are actually quite gentle.  It is then shaped into rectangles or mini-butters for use by great chefs.  Each chooses his/her own shape, weight, recipe and amount of salt that s/he wishes.