We roasted and slowly reduced this rich broth of Indiana Iberico pork bones, onion, celery, ginger, star anise, bay leaves, garlic, and more.
Use as the base for your best Ham and bean soup or Andouille and white bean stew. Build sauces and gravy. Pour it into the bottom of the pan when heating whole hams.
16 oz container. Store in freezer until ready to use.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Ingredients: water, Iberico pork bones, onion, celery, ginger, star anise, bay leaf, garlic