{"product_id":"pork-bones-soup-broth","title":"Pork Bones — Soup \u0026 Broth","description":"\u003ch2\u003ePork Bones — Soup \u0026amp; Broth — The Foundation of Proper Stock\u003c\/h2\u003e\n\n\u003cp\u003eA good bone broth starts with the right bones — and these are the right bones. Our pork soup bones come from pasture-raised animals that have spent their whole lives outdoors on the Banksia Springs property, which means the connective tissue, marrow, and mineral content that make a broth genuinely nourishing are all present and accounted for. Simmer them low and slow for 8–12 hours and you'll pull a deep, golden stock with real body — the kind that gels properly in the fridge, which tells you there's actual collagen in there, not just salted water.\u003c\/p\u003e\n\n\u003cp\u003eThese are a nose-to-tail product we're proud to offer. Nothing goes to waste on this farm. Whether you're making a simple base stock for soups and risotto, a rich ramen broth, or a bone broth to drink straight, these bones are your starting point. Exceptional value — the kind of flavour most people can't get from supermarket stock in a carton.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the Farm\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePasture-raised pork from our family's Granite Belt farms\u003c\/li\u003e\n  \u003cli\u003eNo added hormones or antibiotics — ever\u003c\/li\u003e\n  \u003cli\u003eNose-to-tail product — nothing wasted, everything used\u003c\/li\u003e\n  \u003cli\u003eHigh collagen content — properly made broth will gel solid in the fridge\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCook It Right\u003c\/h3\u003e\n\n\u003cp\u003e\u003cstrong\u003eBasic Pork Bone Broth:\u003c\/strong\u003e Roast bones first — spread on a tray at 200°C for 30–40 minutes until well browned. This step adds depth of colour and flavour you can't skip. Transfer to a large pot with cold water to cover, a splash of apple cider vinegar (helps extract minerals), onion, garlic, celery, and bay leaves. Bring to a simmer — never a rolling boil. Skim the grey foam in the first 15 minutes. Simmer on the lowest possible heat for 8–12 hours. Strain through a fine-mesh sieve. Season with salt. Refrigerate — the fat cap will set solid on top and can be removed if desired. The broth will gel underneath.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSlow Cooker Broth:\u003c\/strong\u003e Roast bones first. Add to slow cooker with aromatics, vinegar, and water to cover. Cook on LOW for 18–24 hours. The long cook is the key — more extraction, more collagen, more flavour.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRamen Base:\u003c\/strong\u003e Use a larger quantity of bones (1kg+) and cook at a vigorous simmer for 4–6 hours. This emulsifies the fat into the stock, producing the rich, milky tonkotsu-style broth. Finish with soy sauce, mirin, and sesame oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e Approximately 2–3 litres of stock per pack\u003cbr\u003e\n\u003cstrong\u003eStorage (stock):\u003c\/strong\u003e Refrigerate up to 5 days | Freeze up to 6 months\u003c\/p\u003e","brand":"Banksia Springs Farm","offers":[{"title":"Approx 3 kg","offer_id":53469467509025,"sku":"BSF-PORK-BONES-3KG","price":5.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/7965\/4689\/files\/bsf-pork-bones-soup-broth_4bdf6dd0-27d1-49b4-93ed-000bb3bf5d1f.jpg?v=1792710519","url":"https:\/\/banksiaspringsfarm.com\/products\/pork-bones-soup-broth","provider":"Banksia Springs","version":"1.0","type":"link"}