Heritage Angus marrow bones
- Provenance
- Producer details will appear here when verified.
- History
- Marrow is the oldest food our species prized: cracked bones at hominin sites predate cooked meat by hundreds of thousands of years.
Sealed, numbered and signed by the hand that made it.
THE SMOKEHOUSE
Smoked Bone Marrow Butter
Roasted marrow, smoked over oak, whipped into butter with parsley and shallot.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Barolo
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Beefy, smoky, bright with parsley and lemon so it never cloys.
Where this dish comes from
Marrow is arguably one of the earliest prized foods; evidence of deliberate marrow extraction from bone dates back over a million years, and its calorie density made it a valuable food source long before recorded history.
In European kitchens it never really left: marrow tarts, bones served upright with a spoon, and the broader tradition of turning rendered fat into a keeping sauce all persist today.
Roast bone marrow is a well-established dish across British and French cooking, typically served simply with bread and a sharp garnish.
How we make it
An overnight soak in salted water draws residual blood from the bone, keeping the marrow pale rather than grey.
Marrow is smoked after roasting, in a cooling rather than actively firing chamber, since full smoke heat would render it to liquid.
Roast, smoke, whip
4 hours
- 01Canoe-cut bones soaked overnight in salted water to draw the blood.
- 02Roasted at 220°C until the marrow loosens but has not run.
- 03Smoked ninety minutes over oak in the cooling chamber.
- 04Whipped warm into butter with parsley, shallot and lemon, then jarred.
A spoonful melted onto steak off the grill, or stirred into risotto at the end.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Parsley, shallot & lemon
- Provenance
- Producer details will appear here when verified.
- History
- The Bordelaise habit of finishing marrow with parsley and shallot is two centuries old and has never been improved on.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
