• Pork Bones for Broth

Pork Bones for Broth 1 kg

£4.25

In stock
  • Each pack weighs approx. 1 kg

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We currently have 4351 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting

Product description

Perfect for making a rich bone broth, pork bones are best caramelised slowly in the oven before simmering with selected vegetables and aromatics. They also serve well as a trivet for roasting a joint, keeping the meat elevated and adding depth of flavour to any cooking juices below.

Inspiration by Chef Val Warner
"Beef bones for broth or chicken bones being the normal go to and pork bones make for wonderful stocks and jellies for pies.

I tend to brew them with an onion only and sea salt, any more complication seeming unnecessary.

I'll also make a stock for Northeast Indian and Burmese-style pork curries. It is also a good stock base for Deep South rice dishes containing prawns and other shellfish.

New England-style chowders too I will often use the stock to mix with fish stock, clams and mussels.

Pork bones are also essential to Japanese ramen noodle broths and hot pots."

Ingredients

Outdoor-reared, heritage breed pork bones for broth.

Background

Our Tamworth and Middle White pigs are reared outdoors, free to root, wallow, and express their natural behaviours. They mature at their own pace, allowing the fat to naturally marble the meat, resulting in a superior texture. To maximise flavour, all our native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, enhancing its rich, distinctive taste. Pork bones are Always Fresh, Never Frozen®, prepared to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to cook.

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