Our process
We begin with a 1:1 bones-to-water ratio. This is the recipe at the start of cooking: the finished volume changes as water evaporates and we skim and filter the broth.
That is why we keep the cooking ratio separate from serving advice. The finished broth is ready to use; add hot water to taste when drinking it, or leave it concentrated for cooking.
Roast for depth
We roast the Portuguese beef marrow bones before simmering to give the broth a richer, deeper savoury flavour.
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.
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.
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.