LURPAK®
Our story
From baking and frying, to roasting and spreading, Lurpak® continues to grow its loyal home cooks who insist that when it comes to cooking good food, they can only reach for Lurpak®.
LURPAK® QUALITY BUTTER SINCE 1901
We have had an uncompromising approach to making real, quality lactic butter since 1901. Made only with the highest quality ingredients Lurpak® butter has a distinctive, creamy delicate and fresh taste.
Our Lurpak® butter process begins with roughly 20kg of whole Danish milk to make every 1kg of butter. The most valuable and flavoursome part of the milk – the cream – is carefully "ripened" before the butter making process. Lactic cultures are added, giving a fresh and slightly aromatic note with the unmistakable creaminess that creates the characteristic Lurpak® flavour. That’s it. Nothing more is added, apart from a pinch of salt to our Slightly Salted varieties of butter.
Unmistakably fresh, ever-so-slightly aromatic Lurpak®. Perfect for cooking, baking, spreading and just about anything you want to rustle up in the kitchen.
For our spreadable and other products in our range, we remain uncompromising on quality. We only add a few natural ingredients where needed such as rapeseed oil or garlic and ensure there is no compromise on quality or taste so you can still be sure to spread, cook and bake your way to food creation triumph, with Lurpak® by your side.
UNIQUE & UNCOMPROMISING
On the 23rd October 1901 the 'Lurmark' became a registered trademark to protect from imitations and became an official quality stamp. From 1911, we have been conducting regular blind tastings and continuous sampling to ensure that only the best quality Danish dairies producing the best quality butter from Danish milk can use the Lurmark, a level of control that ensures even today that you only enjoy the best butter possible. With its famous entwined “lurs” horns, - Bronze Age musical instruments - the mark continues to identify the premium unique Lurpak® butter that you love today. Good food deserves nothing less.
