EUGENE, ORE. — Nancy’s Probiotic Foods further built up its portfolio, introducing the company’s first butter products.

Springfield Creamery, which owns Nancy’s Probiotic Foods, shared that its newest organic product is a cultured and creamy European-style butter.

The company said the process for making its Nancy’s Organic Butter – launching in sea salted and unsalted varieties – involves slow churning organic cultured cream. The creamery also noted the products contain a high butterfat content that make it a versatile culinary ingredient. The sea salted butter has 82% butterfat and the unsalted is 83%. The company added that European-style butter has lower water content and a creamier texture, “which can make cookies, pastries and crusts more tender and flakier.”

The organic butter maker said the products are made with milk sourced from pasture-raised cows on family dairy farms, and the products are certified USDA organic, Non-GMO Project verified and kosher.

“We are thrilled to add organic butter to Nancy's line of cultured products,” Springfield Creamery co-owner Sheryl Kesey Thompson said. “The butter represents decades of experience and passion for making cultured foods. We think you’ll find that this butter transforms everyday foods into something special.”

The butter sticks, sold in 8 oz cartons, debuted at select retailers in the western region of the United States.