Beppino Occelli Butter is produced directly from strictly Italian, fresh milk of the day: first, the milk is subjected to some filtration processes, then to a centrifugation at low temperatures and at very high-spin speed, which allows the fat to separate from the low-fat milk.
It can be slightly straw-yellow in spring and summer, it becomes whiter in winter: the color changes are due to the different feeding of the animals in the various seasons.