Traditional Butter - Rich and Creamy for Culinary Use

Traditional butter. Composition (ingredients): Pasteurized cream. Salt (optional, up to 2% by weight). Physical-chemical characteristics (typical values): Fat content: minimum 80%. Moisture: maximum 16%. Salt content: up to 2% (if present). Meets the microbiological standards established by current legislation (Anvisa/MAPA). Product free of pathogens. Ready to eat. Ideal for culinary use, baking, or as a side dish for bread and toast. Origin: Brazil.