Quality bone broth is characterized by its thickness.  This indicates the correct length of cooking time which is essential to break down all the cartilage until there’s a lot of collagen-rich gelatin in the broth.

Some broth makers will use apple cider vinegar as a short cut to extract nutrients from the bones. We believe using the right kind of bones and cooking for the right length of time is a more effective way to extract nutrients and minerals from the bones.

If your broth is jiggly and gelatinous, then you have the very best, quality bone broth.

Home-made is always best, but when buying store bought broths, be sure to check out the nutrient and collagen values. The lack of jiggly-ness in a chilled broth indicates dilution,  the use of bones that is not collagen rich and decreased cooking times.

A major downside to shelf stable bone broth is that it will not  contain gelatin, as it is a thin and non-gelatinous liquid. Our broths are 100% additive free, that is why we embrace nature’s preservative and ship and sell frozen.

Gelatin is one of the major therapeutic components of bone broth that aids in immune health as well as the prevention of muscle loss and the promotion of joint health, skin health and the prevention of skin aging.