Traditional ingredient of the Northeast region of Brazil, the name in Portuguese (“bottled butter”) comes from the fact it is stored in glass bottles, at room temperature. Liquid like an oil, this butter is essential to add richness to carne-seca, carne de sol, boiled cassava and farofa (seasoned manioc flour). Made with milk cream, the production is similar to that of regular butter, but it undergoes a further step, clarification. That is, the milk fat is cooked over low heat for a few hours, until the solid particles separate from the oil. The sludge deposited on the bottom of the container browns, releasing the characteristic almond flavor of the final product. The liquid fat passes through a sieve before going to the table.