Why Free Range Bone Broth?
What is it?
Bone broth is made from animal bones and connective tissue — typically cattle, chicken, or fish — that have been boiled into a broth and slow simmered for 24 to more than 48 hours with herbs, vegetables, and spices. Broth is a good source of collagen, a protein your body needs to accelerate healing from the inside out. Full of anti-inflammatory amino acids and compounds — such as glucosamine, glycine, proline, and chondroitin — collagen’s unique and powerful combination of nutrients can transform your health, and help you feel younger, happier, and more energized. Unlike a pricey nutritional supplement that your body might not properly absorb, the nutrients in bone broth are incredibly easy for your body to digest and assimilate. This is all thanks to the natural extraction process that happens during the long simmer time.
Why's it good for you?
Bones and connective tissue are storehouses for essential amino acids and minerals — many of which we don’t get enough of in our diets today. But bones also the only known source of the beneficial protein, type II collagen and gelatin. Quality Bone broth is a food known for its gelatin content and it’s expiration date. If you are buying bone broth that doesn’t have a jello-like consistency when cold, I invite you to try Naked Bones Bone Broth.
What goes into our Broth?
I’d tell you, but then I’d have to… In all seriousness, great bone broths are all about the details. We’ve spent months honing the recipe. We pride ourselves on using only bones from animals that were humanely raised on open pastures with clean diets free of antibiotics and hormones. We prioritize this above all else because what goes into the animals body goes into our body. We only use fresh herbs, onions and garlic and our water is filtered, ensuring the final product is as pure and flavourful as it is packed full of vitamins, minerals and gelatin.
Our beef and chicken bone broth's are simmered ow and slow to ensure that all the good stuff is gently extracted from the bones. After the simmering process we immediately strain and cool the broths, skim off excess fat, strain a second time and package it. The amount of TLC we put into each batch makes it quite labour intensive. But we truly enjoy every minute of it!