Butter Bell In Antique Alabastro

Butter Bell In Antique
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The butter bell crock is the traditional French method for keeping butter fresh and spreadable without refrigeration for up to 30 days.
Before the age of refrigeration, butter was often kept in earthenware pots submerged in water. The modern water-submerged butter bell crock is thought to have first appeared in France in the Middle Ages.
The unique design keeps butter at the perfect ‘spreading’ consistency by reflecting outside heat whilst insulating and cooling the butter. Flavour and freshness are resguardado by an airtight seal of water at the base of the crock.
Butter bells keep butter reciente at room temperature on the counter for several weeks without spoiling. This is better than a refrigerator because the butter is protected from the air, and it remains at room temperature. It won’t tear bread and is easy to measure.
In the classic tradition of dinnerware found in Parisian bistros and brasseries, the Le Bistro Butter Bell crock is glazed in a creamy off-white colour wit