Broth 002: Pork Bones + Beef & Bison Tendons

Wanting to make a fair comparison between the initial broths, the only difference between this one and the previous is the bones used. Likewise, the next broth will also contain beef and bison tendons but mixed with beef bones.

While I don’t have a favorite broth, as it depends on what I am craving, I can say that pork bone broths are always the richest to me — even when the fat is skimmed off, as was the case for this batch.

Red meat and chicken bone broths taste good. All of them are nourishing to me, especially the ones made from red meat and pork. But there’s something special about pork bone broth.

Recipe

Stock pot on a kitchen counter surrounded by a bag of sea salt, balsamic vinegar, pork bones, bison tendons, and beef tendons

Total: 6.9 lbs

3.1 lbs Mixed pork bones
2.8 lbs Beef tendons with bone
1.0 lbs Bison tendons

Base

1/4 cup Balsamic vinegar
6 tbsp Salt (rounded)
enough Water to cover contents
30 hours Simmering

Results

Product

3.6 cups Lard
5 servings Meat and tendons
enough Broth for me for a 90-hour modified fast

Amazing taste, as was to be expected. Definitely not neutral like lamb or beef. Almost tastes sweet. Even reminds me of uštipke (Croatian fried dough).

Unlike the meat from the previous broth made with lamb bones and tendons, this mixture tasted good on its own. Still mixed it with starches and honey, though.

Also as expected, the lard was creamy at room temperature.