Best Before Date 28/3/26

We sauté the vegetables and the garlic with olive oil. The meats and bones are roasted for 2 hours. Then, we simmer everything together at low heat for 3 hours, with a light touch of bay leaf and thyme.

1 kg

1 Liter of Water, Meat and Veal Bones (32%: Blood Sausage, Veal Shank, Backbone, Skirt), 1/2 Onion, 1/2 Carrot, 1/2 Leek, 1 Cabbage leaf, 1/4 of Garlic Clove, 1 Branch of Celery, 1/3 of Parsnip, Sea Salt, Extra Virgin Olive Oil, 1 Bay Leaf, 1 Pinch of Thyme