Calaveruela sheep milk butter is distinguished by its artisanal production and exceptional flavor, appreciated by chefs and food lovers alike. Made from pasteurized sheep cream and lactic ferments, it is lightly enriched with fleur de sel from the Bahía de Cádiz Natural Park for a unique taste. Its creamy texture is perfect for spreading on bread, pairing with caviar or smoked salmon, and is widely used in pastry recipes. This product requires refrigerated transport and is shipped only to mainland Spain, Portugal, and the Balearic Islands due to its delicate characteristics. In Europe, shipments incur additional fees for the need for specialized transport. Storing in the fridge at a temperature between 5 and 8 degrees Celsius prolongs its shelf life, especially if frozen in cubes.