All posts tagged: bone broth

Local meat – sausage making & bone broth

Now that we have slaughtered and butchered the pig, we need to move on with processing some of the last parts, which in this case was the bones, skin, fat and meat that was set aside for sausage making, including the heart and tongue. The easiest and longest part of this process is making bone broth. There are many ways of doing so, and depending on how you plan on using it, you can make it as simple or complicated as you wish. When I am looking for a stock with lots of flavour, I tend to roast the bones in the oven with onions and vegetable scraps before covering with water and setting aside to cook. But with the quantity of bones we had on hand, we decided to simply get the best nutrients out of them and leave them with a neutral taste to use in a variety of ways. Many claim that the bones should be soaked in vinegar to enable better leaching of the minerals from the bones, but I have always been content …