Organic veal marrow bone broth is an excellent source of minerals. It cooks quicker than beef bones. We cut them by-hand into ap 4-6" pieces to fit into most medium sized stock pots. Please be aware these have been frozen by us to manage stock. Therefore, can't be re-frozen.
Gently simmer the bones for 24 hours to create a highly nutritious soup base. Once cooked cool them and remove all the marrow, meat and cartiledge from the bones and include these into your stock. Refrigerate your stock to form a delicious jelly. You can roast the bones before you simmer them for a nuttier flavour. When your stock has solidified there will be a layer of fat from the marrow at the top. Do not discard this as it has come from the marrow and is highly nutritious. Include in your stock or use it as dripping and for frying.
Our bones come in 2.0kg bags.