Bones and bulk
Meaty bones + marrow
Huesos y caracú
FromGs. 22.000/ kg
Typical piece: pack 2 kg · Gs. 44.000
2 kg pack, mix of meaty bones (meat scraps and cartilage) and marrow bones (caracú). For long bone broth, 12 to 24 hours. Grass-fed bones give a cleaner broth with a better mineral profile.
- Typical weight
- 2 kg
- Aging
- - -
Cut origin
This product isn't a muscle cut · Bones
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- - · -
Quick cooking reference
Method
Roast + long simmer
Internal temperature
-
Time
12–24 h on very low
Rest
-
Doneness
-
Cut-specific notes
Roast bones 30 min at 200°C first, deeper flavor. Cover with water, add vinegar (extracts minerals), simmer very low. Marrow bones can be halved and roasted 20 min with salt separately.
Nutrition profile (per 100 g)
- Calories
- 72 kcal
- Protein
- 6 g
- Total fat
- 5 g
- Saturated fat
- 2.5 g
Source: Composición típica de caldo de huesos (datos USDA + análisis comparativo Weston A. Price)
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Base for Paraguayan soup. Homemade ramen. Risotto. Roasted marrow with toast and lemon gremolata.
