Bone broth was made by our ancestors from the Palaeolithic era also called the Old Stone Age (circa 3 million years ago) commonly referred to as caveman whose diet consisted of meat, fish, berries, fruit, vegetables nuts and seeds obtained from hunting gathering.  The bones of the animals they had hunted would be boiled using the stomach as a cooking vessel over the fire and used to keep their energy up until they had their next successful hunt. 

 

It has been used in Chinese Medicine for some 2500+ years and still forms a staple in Asian cooking today.  We have learned that Hippocrates the father of modern medicine referred his patients suffering digestion issues to bone broth, and Jewish penicillin is broth made from chicken bones.  Clearly bone broth is not a recent creation and is essentially made by simmering bones of either cattle, sheep, chickens, or pigs for 24 hours which releases the gelatine and bone marrow.

Our two key staple broths at Spear and Arrow are plain with no added seasoning, and botanicals where we add black pepper, turmeric, ginger, lemongrass, garlic, and chilli. We love that you are sharing your ideas with us and with that in mind we are always trailing and testing new natural flavours just for you, our customer.

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Over the past 50 years, the Western diet has changed dramatically to the detriment of our health. The huge demand for convenience and more choice means we rely heavily on processed ‘convenience’ food resulting in high intakes of sugar, omega 6, vegetable oil, glucose and sodium which is causing a global rise in obesity, diabetes, cancer, Alzheimer’s, heart disease, and chronic inflammation.

At Spear and Arrow, we promote getting back to our roots, using traditional cooking and seasonal foods to support our well-being. All our bone broth is made from antibiotic and hormone-free Irish grass-fed cattle bones with added homemade apple cider vinegar, sourced from local orchards in Northern Ireland to help with the mineral extraction of our broth.

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