Our Story

Proper Danish butter. It’s pretty difficult to beat. After all, genuine excellence and mouth-watering flavour don’t just come out of nowhere. It takes a special something to create a butter that’s, well, better. These days it’s easy to spot the tub of Lurpak® that’ll turn that toast into a breakfast of champions. But it wasn’t always so easy. Up until 1888, many inferior butters from other lands attempted to imitate its Danish excellence and claim themselves as equal alternatives. And so it became clear that a standard needed to be set – for the sake of kitchens everywhere.

LURPAK® HISTORY

On 23rd October 1901, the ‘Lurmark’ was born, a trademark that’s since become synonymous with top quality Danish butter. In fact, you can still see it on Lurpak® products today. Just look out for our famous entwined ‘lurs’, the Bronze Age musical instruments that have become symbols of Denmark (and great butter) across the globe. Since 1911, only the cream of the crop have been able to adorn their butter with the coveted Lurmark, following a rigorous system of blind tastings and weekly samples reviewed by trained experts. Not that we particularly mind though. After all, good food deserves nothing less.

 

 

LURPAK® TODAY

It wasn’t until 1957 that Lurmark Danish Butter became the Lurpak® that we know and love today. Ever since, it’s become a UK household staple melted over jacket potatoes across the nation. In fact, since exports began, the UK has always demanded the best of Danish, with imports accounting for two-thirds of all Lurpak®.

Nowadays Lurpak® is sold in more than 75 countries, from Denmark to the UK and beyond, boasting a global fan base that spans the world.

 

LURPAK® Quality

When it comes to creating the subtle taste of Lurpak®, it’s all about old meets new, throwing together traditional methods with state-of-the-art technology.

To put it simply, Lurpak® is a pale-coloured lactic butter. The process begins with roughly 20kg of whole milk to make every 1kg of butter. The most valuable and tasty part of the milk – the cream – is carefully “ripened” before being used for the butter making process. Lactic cultures are then added, giving a fresh and slightly aromatic note with the unmistakable creaminess that creates the characteristic Lurpak® flavour. That’s it. Nothing more is added, apart from a pinch of salt to our Slightly Salted varieties.

So there you have it. Unmistakably fresh, ever-so-slightly aromatic Lurpak®. Perfect for cooking, baking, spreading and just about anything you want to whip up in the kitchen.