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Raw Milk Cultured Butter



This is a truly exceptional butter; made with raw milk and cultured to make it kind for your gut. 

Bungay Raw Butter is the UK’s only raw farmhouse butter produced by using a lactic culture. It is made by hand on the farm in the traditional way, by souring the cream using a cocktail of lactic bacteria, before churning and hand-paddling with traditional scotch ‘butter hands’ made from wood.

The milk is used warm from milking Jonny & Dulce's grass-fed cows, an ancient breed, Montbeliarde, handpicked by Jonny from small farms in the Jura region of France. They only give a small amount of milk but it is rich and high in protein, producing beautifully creamy and complex flavours. A true farmhouse butter.

Approximately 200g

(MILK), salt

We will deliver our cultured butter with at least two weeks shelf life.

Refrigerate immediately on arrival.

The butter can be frozen. If freezing, freeze on the day of delivery by removing from the wooden box and protecting with an airtight wrap.

Real Artisans

We are lucky to be surrounded by incredible artisan producers, we have chosen a range of artisan products that meet our ethical and sustainability standards.

Our Mission

Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

Delivery Information

Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.


About the producer

In the centre of Bungay in Suffolk stands the Buttercross, a large vaulted and domed monument, beneath the shade of which the dairy farmers of Bungay once gathered to sell their prized butter. During those heady, buttery days, Suffolk was regarded as the “butter capital” of England. East Anglian butter was sought after by every foodie worth their weight in grouse and was exported as far as the West Indies (Defoe 1724).

That was 300 years ago. Now, there is never to be seen a scrape of butter at the Buttercross. The dairy farmers of Suffolk fell from fame with a badly calculated cheese incident (but that’s another story) and the region’s buttery renown was lost to the years. Until now…

The Crickmore family have been farming the land at Fen Farm for three generations and love what they do to the point where some call them crazy! Jonny and Dulce believe they have rediscovered something that many have forgotten. That the very best food in the world is the simplest, straight from nature to your plate.

The family farm a herd of happy Montbeliarde cows, grazing the beautiful marshlands of the Waveney River Valley in Suffolk. With the milk they carefully make delicious raw cheese and raw cultured butter.