Pork Soup Bones

What it's good for:

Simmer in water with aromatics for 4–8 hours for a rich pork stock. Use as the base for ramen broth, a long simmer is what makes tonkotsu-style broth creamy and rich. Or use in any soup that benefits from pork flavor.

Roast the bones first at 400°F for 30 minutes before simmering for better color and flavor.

Here's what you're getting:

Pork soup bones from pigs raised on pasture with GMO-free feed. Good collagen content, clean pork flavor. Makes rich, gelatinous stock when simmered long enough.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork soup bones in the fridge for 1-2 days, or refreeze immediately if not using.