How-to6 min read
How to make bone broth at home
Which bones to ask the butcher for, how long Spanish cooks simmer them, and how to cool and keep the broth.
Broths & stocks
Slow-simmered flavour. Ready for your mug.
Puchero broth, vegetable stock and beef bone broth, simmered before freeze-drying. Make a savoury cup with hot water, or keep a pouch to hand for soups, rice and the dishes you cook yourself.
Explore the broths
Choose your base.
Puchero BrothA savoury broth with chicken, ham and beef bones, vegetables and mint.Hot water only6 cups · 250 ml each60 g€7.90€131.67/kg€1.32 per cup
Vegetable StockVegetables and herbs, simmered into a savoury cooking base.Hot water only6 cups · 250 ml each60 g€6.90€115.00/kg€1.15 per cup
Beef Bone BrothA deep, savoury broth from roasted beef bones, slowly simmered.Hot water only6 cups · 250 ml each60 g€9.90€165.00/kg€1.65 per cup
A cup to enjoy. A base to cook with.
A mug of broth needs little preparation. In the kitchen, the same pouch gives you a stock base without making a whole pot first. Follow the pack's serving instructions for the intended use.
From the guides
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Bone broth in Spain: the brands, compared by the cup
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How long freeze-dried food keeps, sealed and opened
Questions about the broths
- Do I need hot water?
- Yes, hot water from the kettle. The pouch gives the amount for each cup.
- Is the vegetable stock vegan?
- It’s made with vegetables, herbs and salt. The full ingredient list is on its product page, so you can check it against your diet.
- How do I keep the rest of the pouch?
- Close the zip between cups and keep it dry. Once open, it keeps for the days printed on the pouch.