Side by side
Spam vs Kerrygold
Spam
12 positive (100%) · 0 mixed (0%) · 0 negative (0%)
Trust + time weighted: +100%
Top excerpts
Spam & eggs, literally anywhere I’d add bacon or ham. It’s great on a potato & it’s really good in a salad. Obviously musubi, and fried rice. It’s good crispy, thats the main key to it.
My kids and I make musubis at least once a month. Spam fried rice is a go to comfort meal
Love Spam! And contrary to popular mythology, it's not all the bits, it's pork butt aka boston butt aka pork shoulder.
Spam fried rice is sooo good! Or just spam and rice with soy sauce and butter if you don't like fried rice.
Diced Spam, diced onions, diced bell peppers, chili crisp, oyster sauce, over rice (or with country potatoes). SOO GOOD
Kerrygold
17 positive (81%) · 3 mixed (14%) · 1 negative (5%)
Trust + time weighted: +77%
AI summary — not a quote
Kerrygold is widely regarded as the gold standard for accessible, high-quality butter in the US, frequently cited as a significant upgrade over standard supermarket brands. While it is highly praised for its flavor in "butter-forward" applications like spreading on bread, opinions are mixed regarding its value for general cooking where its premium qualities may be lost.
Pros
- Widely available and consistent quality across the US
- Excellent flavor and texture for spreading on bread or toast
- Lower water content compared to budget brands, leading to flakier pastry and pie crusts
- Effective 'gateway' to higher-quality European-style butters
Cons
- Increasingly expensive compared to store brands
- Some users find it 'nothing special' compared to artisanal French or cultured butters
- Flavor benefits are often lost when used for general sautéing or high-heat cooking
Top excerpts
I’m a fan of the cultured French stuff but kerrygold or Amish butter are good too.
Kerrygold is probably the best widely available butter in the USA.
The feedback was that Kerrygold is really good and a good butter at an everyday price point, just not the best butter out there.
compared to a lot of European butters it’s nothing special, with them dragging up pointless awards and so far. I’ll cook with it, sure, but to spread on stuff there are much, much better options.
The feedback was that Kerrygold is a solid every day butter. Just not the best!