Traditional peoples who consumed large animals did not ignore the marrow hidden away in the bones; in fact, they valued the marrow as an extremely nutritious food.
Weston A. Price provides us with a good example in his book Nutrition and Physical Degeneration: “For the Indians living inside the Rocky Mountain Range in the far North of Canada, the successful nutrition for nine months of the year was largely limited to wild game, chiefly moose and caribou. During the summer months the Indians were able to use growing plants. During the winter some use was made of bark and buds of trees. I found the Indians putting great emphasis upon the eating of the organs of the animals, including the wall of parts of the digestive tract. Much of the muscle meat of the animals was fed to the dogs. It is important that skeletons are rarely found where large game animals have been slaughtered by the Indians of the North. The skeletal remains are found as piles of finely broken bone chips or splinters that have been cracked up to obtain as much as possible of the marrow and nutritive qualities of the bones. These Indians obtain their fat-soluble vitamins and also most of their minerals from the organs of the animals. An important part of the nutrition of the children consisted in various preparations of bone marrow, both as a substitute for milk and as a special dietary ration.” Read more about bone marrow in our article on the topic. We previously published another variation of this recipe provided to us by Monica Corrado as well.
Despite bone marrow being a staple in the human diet for most of our existence, it’s not nearly as popular today as it once was. It’s starting to regain popularity in culinary circles and in fine-dining restaurants because of its unique, pleasant, and creamy taste.
4 oz boiled or roasted organic, pasture raised bone marrow
(use bones to make a broth)
4 oz soft organic, pasture raised butter
1 tsp salt flakes
1 tsp dried ramps (optional)
Blend everything with immersion blender. Use as you would butter. It tastes so much better than a butter; it has a sweet, nutty flavor and a lighter, more delicate texture.🖨️ Print post