Lard Ass

Lard Ass was founded by a dairy farmer’s daughter who grew up in Western Victoria surrounded by the creamy goodness of fresh milk and churned butter. Proud of my Italian heritage where food was grown and sourced locally, and growing up with my 6 brothers and sisters helping my mum, Bertilla and dad, Antonio (Tony) manage the farm, Lard Ass grew out of a yearning for simple, goodness bringing back great taste in butter.
Lard Ass values the simple, age-old approach to creating tasty, creamy butter using European imported cultures. Our butter is made from single batch churned cream after ripening with a starter long enough to bring out flavour, then hand kneaded and hand wrapped. With a high butterfat content, cultured butter is ideal for cooking, baking or simply devouring on fresh sourdough or crackers. It looks and feels like butter with a fresh hearty taste.
Our cultured butter is made on a small scale so that flavour, texture and ingredients are quality. Big on taste thanks to ripening cream from grass-fed cows, once you try cultured butter you won’t go back to ordinary butter.