Lurpak® is a milky white butter with a slightly lactic flavour. To make 1 kg of butter, you need to start with about 20 kg of fresh milk ingredients. First extract the essence of milk's precious and delicious flavor - cream, and finely "ripen" it into semi-solids, then add lactic acid bacteria to ferment it with a fragrant taste and flawless smooth texture, thus forming the unique Lurpak® signature Flavor. That's all - there's no need for any other ingredients except adding a little salt to the slightly salted series. Fresh and slightly aromatic Lurpak® is suitable for frying, baking, smearing and everything you want to create in your kitchen.

On October 23, 1901, in order to unify the domestic standards for high-quality butter, the Danish government officially registered "Lurmark" as a state-owned trademark, and it immediately became synonymous and measurement standard for high-quality butter. Afterwards, starting from 1911, regular blind taste and weekly sampling and testing have become necessary quality control links to ensure that people always enjoy high-quality butter. A piece of butter is produced in Denmark and passed the test before they can use the Lurmark brand.

Lurmark is named after the Bronze Age instrument "Ruer" one of the symbols of Denmark. Its trademark is two coiled Ruer. The logo has been used to this day, ensuring that people can always find this beloved butter immediately. It was not until 1957 that Lurmark became the well-known and loved Lurpak®. It was also since then that Lurpak® butter has begun to be produced and sold on a large scale and entered more countries, from frying to baking, from slow roasting to spreading, gradually becoming an indispensable delicious ingredient in the kitchens of families around the world.

Today, Lurpak® is sold in more than 95 countries and more food lovers have or are becoming loyal fans of Lurpak® who deserve such high quality butter and are used to make wonderful delicious food. Delicious food.