Pork Stock Bones

Hubble, bubble. Our organic pork stock bones make a seriously nutritious broth or stock. Boil our organic pork bones for up to 24 hours or until soft and broken down, or try mixing them with beef or lamb bones for a rich flavour. 

These pork bones are high in collagen and gelatine so make a highly nutritious bone broth.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our Pork Loin Steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Homemade Pork Stock Recipe

Ingredients:

• 2 kg pork bones (neck bones, trotters, or any leftover bones)
• 2 tablespoons vegetable oil (or any cooking oil)
• 2 large onions, quartered
• 2 carrots, chopped into large pieces
• 2 celery stalks, chopped into large pieces
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• Fresh herbs (such as thyme, parsley, or rosemary, optional)
• 12 cups cold water (or enough to cover the bones)

Instructions:

1. Prepare the Bones:

• Roast the Bones (Optional): For a deeper flavor, preheat your oven to 200°C (400°F). Place the pork bones in a roasting pan and roast for about 30-40 minutes, turning halfway through, until browned. This step adds richness to the stock but can be skipped if you’re short on time.

2. Sauté the Vegetables:

• Heat Oil: In a large stockpot, heat the vegetable oil over medium heat.
• Cook the Aromatics: Add the onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions are translucent.

3. Combine Ingredients:

• Add the Bones: Add the roasted (or raw) pork bones to the pot with the sautéed vegetables.
• Add Herbs and Spices: Toss in the bay leaves, black peppercorns, and any fresh herbs you’re using.

4. Add Water:

• Cover with Water: Pour in enough cold water to cover the bones and vegetables by about an inch, usually around 12 cups.

5. Simmer the Stock:

• Bring to a Boil: Increase the heat and bring the stock to a boil.
• Reduce Heat: Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface for the first 30 minutes.
• Simmer Time: Allow the stock to simmer for 4 to 6 hours. The longer it simmers, the richer the flavor will be.

6. Strain the Stock:

• Remove Bones and Vegetables: Once done, carefully strain the stock through a fine-mesh sieve or cheesecloth into another large pot or bowl. Discard the solids (bones and vegetables).

7. Cool and Store:

• Cool the Stock: Allow the stock to cool to room temperature. You can speed this up by placing the pot in an ice bath.
• Store: Transfer the stock to airtight containers. It can be stored in the refrigerator for up to 3-4 days or frozen for longer storage (up to 3 months).