I use a lot of ghee and Kerrygold is my main butter so this is good information to know. I like butter as my main source of fat and calories because total PUFA is so low (even in conventional dairy). Getting some O-3 in seafood easily balances the O-6 bias in dairy. I would not use dairy as a main source of O-3 (notice that Kerrygold has less than 1g O-3 in a 100 gram serving!).
Pastured butter is also a good source of CLAs. I would be more worried about the excess O-6 in conventional pork items than dairy.