The butter is obtained from Parmigiano Reggiano milk.
It has been sold in 250g and 500g packages.
It’s produces with emerged from evening milk cream.
This cream is placed in the “zangola”, where the piston shake it for 2/2.30 hours.
The fat contained in the milk agglomerates and separetes from the liquid, the so called latticello.
Than the so-obtained butter is packaged.