Pork Bones are all about big, hearty flavour. Full of rich, meaty goodness and perfect for slow cooking, they’re the hero of classic comfort kai like boil-up. When simmered low and slow, the meat falls off the bone and the broth turns beautifully rich - real stick-to-your-ribs kind of stuff that warms you from the inside out. ● Packed with: Protein, iron, collagen, zinc and minerals from the bone. ● Cook options: Best simmered or slow-cooked in soups, stew, or boil-up. ● Prep process: Rinse before cooking; no trimming needed - just into the pot they go. Meal inspiration: ● Classic pork bone boil-up: A true Kiwi favourite with kūmara that’ll feed the whole whānau. ● Slow-cooked pork broth: Deep flavour, perfect for ramen or sipping on chilly days. ● Braised pork bones with soy & ginger: Tasty twist on a comfort classic. Storage tips: Keep chilled in the fridge and use by best-before date, or freeze for up to 6 months.