Organic pasture beef bone broth

There has never been so much intensity of taste. No wonder, because our Hohenlohe beef broth is not only produced organically, but also sustainably. Responsibility that you can taste. You can either enjoy organic pasture beef bone broth on its own or use it as the basis for delicious recipes, such as potato chilli con carne or wonderfully rustic potato salad. -> To be enjoyed pure or used as a basis for delicious dishes -> Gently prepared (48 hours at 80°C) -> Optimal nutrient content (minerals, amino acids, collagen) - each bottle (525ml) contains approx. 19g collagen! -> Without artificial additives or preservatives Bœuf de Hohenlohe (cattle from Hohenlohe) is a historical term for healthy, magnificent beef cattle from the fertile pastures of Hohenlohe. The French-sounding name came about in the late 18th century when the animals were driven to Paris. In French cuisine, their meat was praised above all for its tenderness and taste. The farmers of the Schwäbisch Hall Farmers' Association (BESH) have embraced this tradition and today breed the famous Hohenlohe fattening cattle based on historical models. During rearing, the young cattle graze on the land of the Hohenlohe river valleys Bühler, Kocher and Jagst and their side valleys. Lush meadows with herbs and clover are the basis for healthy rearing. In autumn there is a cattle drive based on historical models. The fattening cattle are then placed in stables with straw bedding on the Hohenlohe plain. The grower guidelines prohibit any use of growth promoters. To produce our pasture beef broth, we only use neck bones and meat bones as well as neck tendons from animals that are kept in a sustainable and species-appropriate manner and that are allowed to graze as much as possible. The broth is prepared gently. It cooks for about 48 hours at 80 °C. This process gives it a round and full-bodied taste.