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, resulting in 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.
UNIQUE & UNCOMPROMISING
On 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.
