Butter with wild garlic & Kampot pepper

Bordier Butter with Wild Garlic and Kampot Pepper

Bordier Butter with Wild Garlic and Kampot Pepper is a Breton wild garlic butter with Cambodian pepper and very little salt. Fresh wild garlic is chopped into the cream in spring, accompanied by pepper from the Kampot province.

Butter with Wild Garlic and Kampot Pepper is Le Beurre Bordier's most herbal wild garlic butter and, at 0.3 grams of salt per 100 grams, the mildest salted variety of all. 3 percent wild garlic sets the tone, while Kampot pepper provides a peppery finish.

Spring on warm baguette

Rich green lies in light yellow, and on warm baguette, the butter melts instantly into the crumb.

Wild garlic tastes like garlic, only rounder and softer, and the Kampot pepper adds a light warmth on top. With 0.3 grams of salt per 100 grams, the wild garlic butter remains herbal, fresh, and delicate. The green in the yellow is real leaf, chopped and added raw to the cream.

For grilling, for steak, in potatoes

This butter is the classic grill companion, but works just as well at the cold table.

On warm baguette, it melts in seconds and soaks into the crumb; over oven-roasted baby potatoes, it forms a green glaze; and on a flank steak, it takes on the role of a sauce as soon as the meat comes off the fire. With hearty rye bread, a radish on the side is all you need.

In hot cooking, it should only be added at the end, as wild garlic quickly loses its aroma when heated. If you are looking for something sweeter, place the butter with Roscoff onions next to it, and you will have one green and one sweet option on the table.

For grilling, a simple routine has proven effective: remove the meat from the embers, let it rest for 3 minutes, then top with a 10-gram piece. The residual heat is enough to melt it, and the wild garlic retains its fresh green color.

Wild garlic from the forest, pepper from Cambodia

Wild garlic is strictly seasonal and is harvested between March and May, before the plant blooms and turns bitter.

After that, it's over, which is why this variety is created within a narrow window and accompanies the spring. The herb is added fresh to the hand-kneaded butter, chopped and uncooked.

The pepper, on the other hand, comes from the Kampot province in Cambodia, where the berries are allowed to ripen on the vine instead of being picked green. This makes it fruity and aromatic, allowing it to accompany the wild garlic and let it take center stage. 0.3 percent is enough for this. The 125g portion comes to you as a hand-pounded piece, and the remaining varieties can be found in the overview of Bordier butter.

Because the season is so short, it is worth taking two pieces in the spring as soon as you see them on the shelf.

IMPORTANT NOTE: Bordier butter is a fresh product; we can only ship it chilled via express delivery within 24-48 hours. Therefore, orders containing this product will always incur increased shipping costs.

The butter is quite soft, even when shipped chilled. Sometimes the paper it is wrapped in may become damp. Bordier is aware of this, and the packaging has been intentionally left unchanged.

SHELF LIFE: The butter has a shelf life of 10 - 14 days.