Smoked Bones

Smoked bones are a byproduct of pork processing that have been cured and smoked. As a result, they carry an intense smoky aroma and a bold flavor that enriches any dish they are added to. They are most commonly used to make hearty soups and broths, during long, slow cooking they release collagen, minerals, and a depth of flavor that transforms a simple stock. They are typically added to sauerkraut soup, bean, or pea soup. An affordable ingredient that can significantly enhance the flavor of homemade broths. In some recipes, they are combined with fresh vegetables and spices for an even richer result.