.......I once read the ingredients of a supermarkets own brand of salted and unsalted butter. The salted butter had 2% salt and the unsalted butter had 3% salt.......honest......It may have been LIDL but I'm not 100% sure.

Terry

I never have salted butter in the house, although I was brought up to it.

Like reducing sugar, I found that getting used to things 'unsalted' took only a matter of time. Now I find salted butter on toast or in sandwiches unbearable (& for me it is the quickest way to ruin a scone)............as others have said to add your own seasoning is to be in control, to allow others to to it for me is now a step too far.
When staying with other people I tend to take my own supply, but it is astonishing how many people end up helping themselves!

Try Normandy butters, they are the best, don't know why, just ask Kye. We have the best dairy in the world along with cheese. Alas not the best butter.  Let me know, if you know otherwise.
I had a good one from the new forest once; I never saw it again despite badgering the shop to get it again.

@nGoose1 wrote:

Try Normandy butters, they are the best, don't know why, just ask Kye. We have the best dairy in the world along with cheese. Alas not the best butter.  Let me know, if you know otherwise.

I like my 'Farmhouse Cornish' (local, unsalted) made from the milk from local cattle...........up here in the Midlands, 'Farmhouse'-anything is harder (though not impossible) to find.
It IS possible to find very good butter in England but you do have to do the 'legwork' locally to find it.

If more people make the effort to eat better food, producers will have a more reliable market & will produce more.........if people prefer factory-produced & the Pffft-approach to food sourcing, then artisan foods will always struggle to make headway here.

I like our butter. We get Graham's Dairy butter. I saw Jamie using it on an episode of Jamie's Great Britain, so it must be pukka.