Pork Bones — Soup & Broth

Pork Bones — Soup & Broth — The Foundation of Proper Stock

A 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.

These 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.

From the Farm

• Pasture-raised pork from our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Nose-to-tail product — nothing wasted, everything used
• High collagen content — properly made broth will gel solid in the fridge

Cook It Right

Basic Pork Bone Broth: 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.

Slow Cooker Broth: 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.

Ramen Base: 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.

Yield: Approximately 2–3 litres of stock per pack
Storage (stock): Refrigerate up to 5 days | Freeze up to 6 months