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Organic Pork Broth

Super nourishing and full of flavour, this pork broth recipe is packed with healing minerals and gelatin - both of which are important in healing the lining of the gut, building strong bones and strengthening the immune system. Simply pour into a mug and drink.

Organic Pork Broth

Super nourishing and full of flavour, this pork broth recipe is packed with healing minerals and gelatin - both of which are important in healing the lining of the gut, building strong bones and strengthening the immune system. Simply pour into a mug and drink.

  • Serves: 9
  • Prepare: 5 Minutes
  • Cook: 6 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Ingredients

Method

  1. Preheat your oven to 200°C.
  2. Place your organic pork bones in a large roasting tray and season them well with salt and pepper.
  3. Roast for 40 minutes, turning once, until golden and caramelised.
  4. Using tongs, transfer your roasted bones to a large heavy-based pan.
  5. Pour off any excess fat from the roasting tray, then place the tray over a warm hob and add a glass of water. Deglaze your tray by stirring and scraping up the sticky bits from the bottom of the tray. Add this to your pan, along with your vegetables, peppercorns, fennel seeds, herbs and enough water to cover everything.
  6. Bring to a gentle simmer and cook, uncovered for at least 3 hours. Top up with water throughout if necessary.
  7. Once cooked, strain through a fine sieve and leave to cool.
  8. Leave in the fridge to chill if consuming in the next 2-3 days, otherwise transfer to tubs/pouches and freeze.
  9. To serve, warm to a simmer on your hob, pour into a mug, and drink.
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Frequently asked questions

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.

  • Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. At Coombe Farm Organic our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.

  • Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.