Bone Broth 2nd edition (Wild Boar)

photoA big pot of bones may not appeal to everyone so I want to respect those who might find this offensive (though assuming you would probably just look away or disregard this post anyway). However, the qualities that homemade bone broth has far exceeds anything you can buy in a store. And the properties this kind of food provides surmounts any nutrient dense food you can find anywhere. This is the quintessential health food that will heal everything from gut to skin.

This animal was shot on one of our Malama Kauai work days by hunter Nicolai Barca. Low and behold the animal that was carted away in his truck and came back to me in a bag with these bones ready for cooking. “I’ll trade you bone broth for sausage, ” was our agreement. “You got it,” was the handshake.

I cooked this broth over the course of 2.5 days. Over a low and slow flame with only a few extra ingredients. What I got after it was all said and done was a rich soup stock that became dinner for days. If I had one hope for this post, it would be that you never throw your bones away. Because once all the nutrients (minerals, collagen etc.) are extracted from the bones they become so brittle they can be crushed and used as food for your garden. It’s a fully sustainable way to eat the whole animal and return it to source –  and a venerable one at that.


  • 1 pot of grass fed or wild animal bones – organic store bought can be used as well, just make sure your animal came from a nourished happy place
  • 2 Tbsp – 1/4 cup apple cider vinegar – depends on how many bones. Use less for a chicken carcass, more for big animal bones.
  • 1 onion
  • 2 bay leaves
  • handful of peppercorns
  • sea salt
  • 3 sprigs rosemary
  • water to cover

Place your bones with water to cover and vinegar in a pot and allow to soak for 30 minutes to an hour. Add the rest of your ingredients (except for salt) and bring to a boil. Simmer and cover checking every several hours for water content – if it goes below the bones, add more to top it off. Continue doing this for 2 days. I add salt toward the end but if you add earlier I’m sure it won’t harm your broth.

I will often set the broth to cook and turn it off at night then on again in the morning. Ladle and strain the broth into large jars and allow to cool. Refrigerate and use as you like. It’ll come out of the jar looking like Jell-o. This is the gelatin that has formed and indicates the exceptional health of your bone broth.

Here are some useful ways to enjoy your bone broth:

  • warmed and sipped straight from a mug – especially if anyone is sick at home
  • as a base for bean dishes – white cannelloni beans would be excellent with the added richness of stock
  • add soba or udon noodles and quick stir fried vegetables