Organic pastured beef bone broth

Ingredients: Drinking water, beef neck bone from Hohenloher Weiderind*, beef neck tendon*, onion*, parsnip*, rock salt, carrot*, porcini mushrooms*, garlic*, apple cider vinegar*, beet sugar*, tomato*, cumin*, juniper*, allspice*, bay leaf* , clove*, pepper*
*from controlled organic cultivation

Additives: none
Allergens: none

May contain traces of fish, soy, gluten, peanuts, sesame.

Serving size / 100 ml
Energy (kJ) / 97 kJ / 23 kcal
Fat < 0.1 g
of which saturated fatty acids < 0.1 g
Carbohydrates / 0.5 g
of which sugar / 0.5 g
Protein / 5.2 g
Salt / 0.85 g
Collagen / 2.88 g

Our organic bone broth from grass-fed beef is handcrafted in close collaboration with the Schwäbisch Hall Farmers' Association (BESH). BESH was founded over 30 years ago by Hohenloh farmers as a rural self-help organization. Its goal is to produce healthy food that is in harmony with nature.
This community of small farmers breeds Hohenloher Weiderind cattle - an old and slow-growing breed that is perhaps inferior to conventional cattle in terms of economic efficiency, but meets the highest quality and ethical standards. We receive our raw products directly from the producer and can fully trace the origin of the animals. BESH stands for fair producer prices, sustainable agriculture and species-appropriate animal husbandry.
To produce our organic pasture beef bone broth, we only use neck bones and meat bones as well as neck tendons. The gentle and slow manufacturing process guarantees maximum collagen yield.

Bœuf de Hohenlohe (beef from Hohenlohe) is a historical term for healthy, magnificent fattening cattle from the fertile pastures of Hohenlohe. The French-sounding name came about in the late 18th century when the animals were driven all the way to Paris. In French cuisine, their meat was praised primarily for its tenderness and taste. The farmers of the Schwäbisch Hall Farmers' Producer Association (BESH) have adopted this tradition and today breed the famous Hohenloher fattening cattle based on historical models. During rearing, the young cattle graze on the land of the Hohenlohe river valleys Bühler, Kocher and Jagst as well as their side valleys. Lush meadows with herbs and clover are the basis for healthy rearing. In autumn there is pasture removal according to the historical model. The fattening cattle are then placed in stables with straw bedding on the Hohenlohe plain. The producer guidelines prohibit any use of growth promoters.