Store below 4ºC. Avoid water, air and light to keep it fresh for weeks. Make sure the butter always stays in the silver foil as it keeps the butter from oxidizing.
Pepe Saya Butter does not change for six weeks with storage at 4ºC. After six weeks there are small changes in the lipids, fatty acids and volatile compounds and these escalate by 14 weeks of storage. Oxidation leads to release of fatty acids from lipids and then cleavage of the fatty acids to produce hydrocarbons such as aldehydes, alcohols, and carboxylic acids. Particular fatty acids lead to particular hydrocarbons. Some of these have pungent aromas.