Cold-smoked hickory sea salt is swirled into creamy, slow-cultured butter to create a savory, smoky flavor with a slightly spicy finish that perfectly complements all your grilled goodies from fish oysters to your butcher shop sirloin steak.

Because they culture and batch churn in a process that takes up to 20 times longer than mass-production methods, this butter stands alone with superior flavor and creaminess.