Bò Powerballs
Beef jerky meets marrow fat. Obviously we had to try it.
Inspired by pemmican, made with Bò jerky pounded in a granite mortar into bonito-style flakes and our pure cooking marrow fat. Two compact savoury bites for a journey, a long day or a stop after the gym.
Best thing in the world!
From pemmican to Powerballs
I took the idea from pemmican, the dried meat and fat hunters and travellers carried when their food had to take up very little room.
I wanted something I’d look forward to eating on the move. With our jerky and fat from roasted marrow already in the kitchen, it seemed worth trying.
When I travel, I bring both. I’ll open the jerky if I feel like something to chew on, or reach for a Powerball if I want a more substantial bite. Having them in my bag keeps me from making a meal out of whatever sweet snacks happen to be within reach.
Inside a Powerball
Beef jerky
We make the jerky first, from selected beef cuts and our own House Seasoning. For Powerballs, we pound it in a granite mortar into savoury, bonito-style flakes, keeping that concentrated beef flavour.
Beef jerky
Our cooking marrow fat
The same pure marrow fat we make for your kitchen binds the jerky in every Powerball. Rendered from the marrow while we roast Portuguese beef marrow bones, then purified, it gives these savoury bites their rich texture.
Cooking marrow fat
After training, with something hot
The other place I reach for a Powerball is after the gym. Warm a cup of Bò broth and have the bite alongside it when you’re ready to sit down and eat.
