We like to keep our Bone Broth simple so that you can use them as soup bases without any competing flavors.
Our bone broth is made by covering bones with water and then bringing it to a rapid boil. We boil the bones for about 12 hours. The heat and agitation break down the bones giving us a nice gelatinous, collagen-rich broth.
For flavored broths (Duck Mushroom and Pho), we then add vegetables and aromatics. Finally we strain this broth and season it with Celtic raw natural sea salt.
Broths are packaged in pint containers.
CHICKEN: water, chicken feet, sea salt
BEEF: water, beef bones, sea salt
TONKOTSU: water, pork, sea salt
PHO: water, beef bones, onion, ginger, chili, spices, sea salt
DUCK MUSHROOM: water, duck bones, onion, porcini powder, chili, sea salt, spices,