As you may have noticed, real broth has vanished from our kitchens.
The kind that used to simmer over the hearth at my grandmother's.

The kind that was reheated every day, different every time—poultry or pork bones, vegetable trimmings, garden herbs.

The simple things that delight and nourish you.

A daily sensory experience, improvised from what the land provided.

That is not the only benefit.

These broths were true elixirs of youth, served to revive convalescents.

The reason?

Long, slow cooking extracts collagen and minerals from the bones: calcium, magnesium, phosphorus and sodium.

Everything your body needs, transferred into your bowl.

Our broths: 24 hours of patience in a jar

To put it simply: our broths are unlike anything you will find elsewhere.
Prepared entirely from the bones and rinds of our hams and Porc Gascon pigs raised in agroforestry pastures, they simmer for at least 24 hours.

The result: exceptional concentration.

Dilute them generously (one part broth to five parts water) and serve with fresh herbs, vermicelli, diced foie gras or fresh truffle.

They can also enrich meat juices or serve as a base for a vegetable gratin, or even a delicious sourdough 'béchamel'.

Questions and Answers regarding our Broths and Stocks

1. What makes your broths so distinctive?

Look closely, and you will see that a broth is first and foremost about the quality of the ingredients.
Here: bones and rinds from Porc Gascon, raised freely between woods and pastures. No confinement in buildings, just a life in the open air.

Every week, we simmer dozens of litres for our restaurant. And we set aside a portion just for you, in glass jars. Because I love it, and because it is a way to invite you to our family table.

2. How do you prepare your broths?

The traditional method. The one that takes its time.
Bones simmered with fresh vegetables and water from our Source aux Loups. For at least 24 hours. This slow process extracts the finest flavours and minerals.

Everything comes from the estate: bones from our Porc Gascon hams, vegetables from our permaculture garden.

The result?

A comforting taste that envelops you like a warm embrace.

No shortcuts, just patience.

3. What distinguishes them from commercial broths?

Regrettably, industrial broths are laden with additives and enhancers (like glutamate, for example, which masks blandness).
Ours?
Pure. Rich in natural nutrients. Free from chemical additives.
Your family will taste the difference.
And your body will thank you, without having to decipher endless labels.

4. How can I use your broths in my kitchen?

A few ways to use them (among many):
- Base for soups and sauces
- Cooking vegetables
- Einkorn risotto
- Gratins topped with broth and aged Salers cheese
They will bring depth of flavour to all your dishes, along with a source of essential minerals, transferred from the bones to your plate.

5. What are the health benefits?

Rich in collagen and minerals (calcium, magnesium, phosphorus), they support your joints, aid detoxification and improve digestion.
The good news is, you don’t need to be a nutritionist to enjoy the benefits.
Simply dilute (1 part broth to 5 parts water), warm through, and savour.
Or let your culinary imagination take over.

6. How to use them in practice?

A few ideas to get you started:

In winter: leek, onion, parsley, and celery.
In summer: tomato, courgette, and bell pepper.

• A light broth with fresh herbs, finely chopped at the last moment to keep the vitamins intact.
• A broth with pasta or vermicelli to delight children (and the young at heart).
• Classic French onion soup
• Vegetable gratins—chicory, cauliflower, courgette, and aubergine—coated in broth, topped with Comté, and oven-baked
• Risottos made with Einkorn
• For poaching fish in a court-bouillon
• To extend or enrich meat juices.
• A cold summer broth with diced fresh tomatoes, finely chopped basil, and a fine julienne of courgette

And for everything else?
Give free rein to your imagination…

7. What is the origin of our ingredients?

You can see for yourself: everything comes from the estate.
Bones and rinds from outdoor-reared Gascon pigs, on agroforestry trails through woods and meadows.
The vegetables? Directly from our vegetable garden and orchard, cultivated in permaculture.

Quality that is evident in every sip.
We know you value knowing the origin of your food. So do we.

8. What is the secret behind its preparation?

I say it again and again: the secret is patience.
We let them simmer for at least 24 hours, so the flavours meld harmoniously.
There is no magic wand, just time and care.

And let us be honest, it is sometimes difficult to resist the urge to taste a spoonful along the way!

9. Where can our broths be purchased?

Available now.
Visit our online shop, where you will find our concentrated bone and ham rind broths, ready to enhance your meals.
Simple, fast, and delivered with care.

Do you have any questions? Need clarification? Is there something you are curious about?
Would you like to know if this is right for you?

Please send us an email at info@saint-gery.com

We value these exchanges with lovers of fine cuisine.

For, in truth, who does not appreciate a fine, soul-warming broth?