{"product_id":"organic-pork-stock-bones","title":"Organic Pork Stock Bones","description":"\u003cp\u003eHubble, bubble. Our organic pork stock bones make a seriously nutritious broth or stock. Boil our organic pork bones for up to 24 hours or until soft and broken down, or try mixing them with beef or lamb bones for a rich flavour. \u003c\/p\u003e\n\u003cp\u003eThese pork bones are high in collagen and gelatine so make a highly nutritious bone broth.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eGood To Know \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients \u0026amp; Nutritional's\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOrganic, Outdoor Bred and Reared Pork\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePlease note this is produced in a factory that handles\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eGluten\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNutritionals per 100g:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eEnergy 270Kcal\/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow To Store\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOur Pork Loin Steaks are delivered previously frozen, with a shelf life of 3 days including day of delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur Farms \u0026amp; Suppliers \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam \u0026amp; Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow To Cook \u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWe Recommend: \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHomemade Pork Stock Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg pork bones (neck bones, trotters, or any leftover bones)\u003c\/li\u003e\n\u003cli\u003e2 tablespoons vegetable oil (or any cooking oil)\u003c\/li\u003e\n\u003cli\u003e2 large onions, quartered\u003c\/li\u003e\n\u003cli\u003e2 carrots, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e2 celery stalks, chopped into large pieces\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, smashed\u003c\/li\u003e\n\u003cli\u003e2 bay leaves\u003c\/li\u003e\n\u003cli\u003e1 teaspoon black peppercorns\u003c\/li\u003e\n\u003cli\u003eFresh herbs (such as thyme, parsley, or rosemary, optional)\u003c\/li\u003e\n\u003cli\u003e12 cups cold water (or enough to cover the bones)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eInstructions:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1. Prepare the Bones:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast the Bones (Optional):\u003c\/strong\u003e For a deeper flavor, preheat your oven to 200°C (400°F). Place the pork bones in a roasting pan and roast for about 30-40\u003cstrong\u003e minutes\u003c\/strong\u003e, turning halfway through, until browned. This step adds richness to the stock but can be skipped if you’re short on time.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e2. Sauté the Vegetables:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Oil:\u003c\/strong\u003e In a large stockpot, heat the vegetable oil over medium heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook the Aromatics:\u003c\/strong\u003e Add the onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables begin to soften and the onions are translucent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e3. Combine Ingredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd the Bones:\u003c\/strong\u003e Add the roasted (or raw) pork bones to the pot with the sautéed vegetables.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdd Herbs and Spices:\u003c\/strong\u003e Toss in the bay leaves, black peppercorns, and any fresh herbs you’re using.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e4. Add Water:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCover with Water:\u003c\/strong\u003e Pour in enough cold water to cover the bones and vegetables by about an inch, usually around 12 cups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e5. Simmer the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBring to a Boil:\u003c\/strong\u003e Increase the heat and bring the stock to a boil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eReduce Heat:\u003c\/strong\u003e Once boiling, reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface for the first 30 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimmer Time:\u003c\/strong\u003e Allow the stock to simmer for 4 to 6 hours. The longer it simmers, the richer the flavor will be.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e6. Strain the Stock:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRemove Bones and Vegetables:\u003c\/strong\u003e Once done, carefully strain the stock through a fine-mesh sieve or cheesecloth into another large pot or bowl. Discard the solids (bones and vegetables).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e7. Cool and Store:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCool the Stock:\u003c\/strong\u003e Allow the stock to cool to room temperature. You can speed this up by placing the pot in an ice bath.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStore:\u003c\/strong\u003e Transfer the stock to airtight containers. It can be stored in the refrigerator for up to 3-4 days or frozen for longer storage (up to 3 months).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"kk-content\"\u003e\n\u003ca href=\"#read-more\" id=\"show-more\"\u003eRead More\u003c\/a\u003e\n\u003cdiv id=\"read-more\"\u003e\n\u003ch2\u003eGrandma's Secret is Out (it's Pork Stock Bones)\u003c\/h2\u003e\n\u003cp\u003eThere's nothing quite like walking into Grandma's kitchen with a pot bubbling away. It's not just the way it smells. It's the feeling of tradition, of meals made with patience instead of shortcuts, of food that's as much about heart as it is about hunger. She didn't heat anything in the microwave or air fryer. She took her time, letting the meaty, herby aroma develop.\u003c\/p\u003e\n\u003cp\u003eThe thing is, Grandma's 'secret' was pure, honest cooking with \u003cstrong\u003epork bones\u003c\/strong\u003e full of flavour, a pile of veggies, a sprinkle of herbs, and time.\u003c\/p\u003e\n\u003cp\u003eGrab a pack of our organic \u003cstrong\u003epork bones for broth UK\u003c\/strong\u003e-wide, give yourself a little time, and you'll find yourself conjuring up the same deep, comforting aromas that made Grandma's house the best place to be on a Sunday afternoon.\u003c\/p\u003e\n\u003ch2\u003eReal Comfort Food Just How Grandma Made it\u003c\/h2\u003e\n\u003cp\u003eMaking broth the proper, old-school way isn't just about it tasting nice. It's about letting those bones bubble away slowly, so all that meaty goodness seeps into every drop.\u003c\/p\u003e\n\u003cp\u003eWhether you're whipping up ramen, stirring a rich gravy, or just slurping a warm mug on a chilly evening, these bones bring that classic, homey comfort straight to your stove.\u003c\/p\u003e\n\u003ch2\u003eOrganic Pork Bones Stock: A Taste That Brings Everyone Together\u003c\/h2\u003e\n\u003cp\u003eGrandma's kitchen was never just about filling tummies; it was where the family got together to tell each other about their day, laughing at in-jokes, and everybody would sneak a spoonful or two when her back was turned. With our \u003cstrong\u003eorganic pork stock bones\u003c\/strong\u003e, you can recreate all those moments with your friends and family.\u003c\/p\u003e\n\u003cp\u003eJust grab a bunch of bones, add them to your pot, let things bubble away, and watch your kitchen fill with that cosy, homey aroma.\u003c\/p\u003e\n\u003ch2\u003eRecipe: Grandma's Rustic Pork \u0026amp; Veg Stew\u003c\/h2\u003e\n\u003cp\u003eGrab a big pot. The kind that can feed the whole family and then some. Add a generous knob of butter or a splash of oil, and brown about 500g of \u003ca href=\"\/collections\/free-range-organic-pork\"\u003epork shoulder\u003c\/a\u003e, or use whatever roast leftovers you have.\u003c\/p\u003e\n\u003cp\u003eNext, toss in thickly cut carrots, potatoes, and a whole onion. Sprinkle a spoonful of flour over everything, just enough to thicken the stew as it cooks. Pour in half a litre of rich \u003cstrong\u003epork stock\u003c\/strong\u003e (homemade, if you've got it), and drop in a couple of bay leaves. If you're in the mood for a richer flavour, stir in a spoonful of tomato paste.\u003c\/p\u003e\n\u003cp\u003eLet it simmer gently for about an hour until the meat is tender and the veggies are soft. If you've got time to spare, pop it in the slow cooker while you sleep or you're at work. That way, you can wake up or return to a delicious, fulfilling meal. Season, serve with bread or mash, and dig in!\u003c\/p\u003e\n\u003cp\u003eIf it tastes good now, wait till tomorrow. Stews always taste better the next day; you'll be pleasantly surprised.\u003c\/p\u003e\n\u003cp\u003eSo, if you're longing to recreate that unbeatable, soul-soothing comfort only Grandma could dish up, start with quality \u003cstrong\u003epork bones\u003c\/strong\u003e for broth in the UK from \u003ca href=\"\/\"\u003eEversfield Organic\u003c\/a\u003e. Let the aroma fill your kitchen and invite friends and family to gather round.\u003c\/p\u003e\n\u003cp\u003eIf you're instead looking for \u003ca href=\"\/products\/organic-beef-stock-bones\"\u003ebeef stock bones\u003c\/a\u003e, we've got you sorted as well. \u003ca href=\"#read-more\" id=\"hide-less\"\u003eRead Less\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eversfield Organic","offers":[{"title":"1kg","offer_id":36054804955293,"sku":"PK0028","price":3.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0402\/6692\/4189\/files\/eversfield-organic-pork-pork-stock-bones-37857123827869.jpg?v=1731503525","url":"https:\/\/eversfieldorganic.co.uk\/products\/organic-pork-stock-bones","provider":"Eversfield Organic ","version":"1.0","type":"link"}