Obtaining raw butter can be restricted, as federal law in the United States prohibits the sale of raw dairy products across state lines.

It is best sourced directly from farms (e.g., Miller's Bio Farm ) or through farm-to-table partnerships.

Often derived from Jersey cows, making it easier to digest for some individuals. Sourcing and Legal Landscape

True raw butter is typically produced using old-fashioned methods. Key characteristics include:

It contains only cream and sometimes salt, avoiding the industrial additives found in many spreads.

The Case for Raw Butter: A Nutrient-Dense Traditional Food Raw butter, produced from unpasteurized cream, is experiencing a resurgence among those seeking nutrient-dense, traditional foods. Unlike conventional pasteurized butter, raw butter is never heated, preserving vital enzymes, vitamins, and beneficial bacteria, making it a superior choice for health-conscious consumers. Often sourced from 100% grass-fed A2/A2 cows, this golden-hued fat is celebrated for its purity, rich taste, and potential digestive benefits. Nutritional and Health Benefits