Description
A low‑temperature, long‑time reduction that extracts collagen, minerals, and fat from bison bones into a gelatinous broth.
Technical
Collagen in the bones hydrolyzes into gelatin when exposed to 80–90 °C for several hours, while a mildly acidic pH (5.5–6.0) increases mineral solubility. The process also releases amino acids and fat globules, creating a nutrient‑dense emulsion that acts as a natural preservative.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
earthyrichnuttysavorywarmgameycaramelizedherbalsmokyroasted