How we make bone broth

Natural and delicious

How we make bone broth

Every bottle of The Broth Bar begins with entirely natural ingredients — and ends with bottles labelled by hand. What happens in between is where the craft lives.

Our broth is produced in a certified industrial kitchen dedicated exclusively to healthy food, set in the picturesque Andalusian town of Monda, nestled in the hills beside Ojén. The surroundings are no accident — clean air, no industrial noise, and a community that still values doing things properly. That environment shapes the way we work.

Step-by-step process of making broth with oven-roasted bones and simmering with vegetables, depicted in an illustrated format.

Once the long simmer is complete and the broth has been filtered to clarity, each batch is pasteurised — carefully heated to precise high temperatures. This step eliminates any harmful bacteria without compromising flavour, extends shelf life naturally with no artificial preservatives, and ensures that every bottle reaching your hands is as safe as it is nourishing. Pasteurisation is our commitment to you: the same broth we would serve in our own kitchen, sealed and protected for yours.

Finally, every single bottle is labelled by hand. Not as a novelty — but because we believe the last touch before a product leaves us should be a human one.

A glance of our process to make bone broth

Vegetables washed, cut with care.

Every carrot, every onion, every aromatics is individually washed, inspected, and hand-cut. We treat our vegetables the way a kitchen should — with patience and intention, not shortcuts. → Hand-prepared · No shortcuts · Clean aromatics

Roast the bones, simmer for 16 hours.

Before anything else touches water, every bone goes into a high-heat oven. The roasting caramelises the surface, unlocking deep, complex flavours that no amount of simmering alone could produce. → High-heat roast · Depth of flavour

Filtered through cloth —many times over

When the long simmer is done, the broth is strained through fine cloth, not once, but several times. Each pass removes any remaining impurity, leaving only the pure, golden liquid that makes it into your cup. That liquid is then bottled by hand and every label is applied by hand — because the last touch before a bottle leaves us should always be a human one.

"Good broth cannot be hurried. It only asks for honest work and enough time."