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BòSlow-simmered. Whole real food.
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Good broth takes its time.

We roast Portuguese beef marrow bones, simmer for 24 hours with water and hand-harvested Algarve sea salt, skim carefully, triple-filter, then fill and chill promptly.

  1. Roast for depth

    We roast the Portuguese beef marrow bones before simmering to give the broth a richer, deeper savoury flavour.

  2. A full 24-hour simmer

    We simmer for a full 24 hours, without a pressure cooker or vinegar. The broth develops its flavour slowly, with Portuguese beef marrow bones and water in a 1:1 bones-to-water starting ratio.

  3. Skim and triple-filter

    We skim throughout cooking and filter the broth three times. That extra work gives it a smooth texture and a clean, rounded flavour.

  4. Fill, chill, deliver

    After filtering, we portion the broth and chill it promptly. We prepare fresh batches each week and arrange personal in-hand delivery along our Portugal route.

What's inside?

Portuguese beef marrow bones, water and hand-harvested Algarve sea salt.

Can I dilute it?

Our 24-hour broth, ready to warm and sip. Also a rich base for soups and sauces.