Botten bouillon - Bone Broth

Our bone broth is made the way it should be: slowly, purely, and with respect for the animal. We carefully select the joint bones suitable for the bone broth to ensure consistent composition. We can do this because we slaughter our cattle ourselves and do not buy in loose parts. This way, every animal is utilized to its essence.

After slaughter, we produce the broth in our own production kitchen. Here, the bone broth is given all the time it needs: the bones simmer for at least 36 hours at a constant temperature of 85 degrees. No additives or flavor enhancers are used; we only use time, heat, and craftsmanship. By simmering the bones for such a long time and at this ideal temperature, a rich, full broth is created that is naturally packed with collagen, minerals, and gelatin.

Bone broth is known for its supportive effect on joints, skin, gut, and the immune system. This makes the broth not only exceptionally tasty but also functionally beneficial for your health.