The old way made new again
Bones, Water, Fire, and Time
For centuries, cultures around the world have boiled bones for broth.
Industrialization in the 20th century made it easier and cheaper to make, but also eliminated everything that was wholesome and satisfying about it in the first place.
Well-made broth, slow-simmered the traditional way, is real food in its purest liquid form. Brodo makes broth the traditional way, with real bones from real animals raised on real pastures.
No concentrates. No preservatives. No shortcuts.
We get all of our bones from cooperatives and family farms.
- All our beef bones come from 100% grass-fed animals raised on pasture; they are free of antibiotics and hormones.
- Our poultry (chicken and turkey) are certified organic and raised on pasture. They are fed a vegetarian diet free of GMOs, antibiotics, chemical fertilizers, and pesticides.
We are equally picky about the kinds of bones we use. To make a truly rich, complex broth, we insist on cooking with truly meaty cuts of the animal, not just bare bones.
We intentionally pick the specific bones that are best-suited for broth making, brawny parts like turkey legs, chicken feet, oxtails, and beef knuckles.
More than just bones
We also incorporate fresh whole-cut organic vegetables for better flavor and more well-rounded nutrition.
These include organic onions, organic carrots, organic celery and organic whole tomato. We also add some traditional seasonings, such as bay leaf, black peppercorns, and mineral-rich sea salt.
Non-meat eaters, take note: We even offer a boneless version of our broth, made from wild seaweed, mushrooms and organic vegetables. It is 100% vegan and vegetarian.
No pills, powders or pods allowed
All of our ingredients are real. We don’t use concentrates. We don’t use extracts. We don’t use artificial flavorings or preservatives. We don’t take shortcuts of any kind.
Not watered down
We put all these top-quality ingredients into the pot and fill with an almost equal amount of water. This 1-to-1 ratio ensures that we end up with the richest broth with the maximum nutrient density, unlike the typical watered-down supermarket variety.
Time is on our side
Every batch of our broth is slowly simmered for up to 24 hours. This lengthy cooking process allows us to extract the most nutrients and flavor from each ingredient.
Others don’t even skim the surface
While each batch is cooking, we periodically hand-skim the fats and impurities that float to the top. In the end, this gives our broth a greater clarity and purity of flavor. Not every bone broth company takes this added step.
Simple ain’t easy
Cooking the traditional way with real ingredients might sound simple, but it’s not. Our entire process, from sourcing to prepping to cooking to straining and serving, takes time and patience, and it costs money, but our broth is worth it. Chef Marco insists on sticking to our process because he knows it’s the only way to do it right.