History of butter

In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...

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Butter tasting

Butter-fried small halibut

600–800 g small halibut/fillets (skinned and cleaned)
salt and pepper
butter and oil for frying


Slice the halibut into suitably sized pieces. Heat a frying pan with oil, season the fish with salt and pepper and fry on one side until it is lightly coloured. Add a knob of butter to the pan and allow it to brown, which will give it a slightly caramelised flavour.


Smjör unsalted

Smjör slightly salted