Bone with marrow

Bone marrow obtained from the femur of a bovine animal cut into baguettes.
The marrow has a high concentration of flavor: it is a unique product, with a buttery and velvety taste, to try at least once in your life. It is no coincidence that the famous American chef Anthony Bourdain called it Butter of the Gods. It can be considered a "Fifth Quarter" cut, as it is a "recovery" product.

The marrow can be enjoyed cooked and spread on toasted bread or the baguette bone can be used to flavor reductions, broths and culinary preparations; the use of marrow bones is very common in French cuisine.

The baguette cut bone allows you to prepare and enjoy beef marrow with ease: the simple recipe for baked marrow bone requires cooking at 220° with rosemary for about 15/20 minutes. It is recommended to soak the bones in water for at least 5-8 hours before cooking.

This cut of 100% Italian meat comes from cattle born and raised on our family business, Az. Agricola F.lli Assanelli.