Are there vinegar or other acids added to your bone broth?

Just about all literature surrounding bone broth would have you believe that acid is necessary to extract the goodness from the bones. In fact, we previously used apple cider vinegar in our products and it is still an ingredient for the recipes in our cookbook. However, we have been able to achieve high extractions without it.

We have lab tested our recipes both with and without  vinegar. Our new cooking process, using steam, has such high extraction yields that we decided to remove the apple cider vinegar, as this new process yields more protein (gelatin/collagen) per serving, more calcium (20% daily value per serving, for Classic Chicken) and better flavor (or so we think!). 

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