The slow part is already done.
I make Bò broth from Portuguese beef marrow bones and simmer it for at least 24 hours. I also make cooking marrow fat and House Seasoning. Let’s talk about what you’d use or stock.
Talk about supplying Bòコダワリ · About the Kodawari mark
Care in the details that matter.
Kodawari is the attention a maker gives to getting something right, including details that take more work than anyone has asked for. At Bò, that means choosing Portuguese beef marrow bones, allowing a full 24-hour simmer and filtering the broth three times. Alexander uses this mark as his personal signature: how the food is made matters as much as how it tastes.
Follow the processFor chefs and caterers
Keep the long simmer off your prep list. Use the concentrated broth for pan sauces or soups, or serve it by the cup in your café. Tell me how you would use it and how much you need.
For speciality shops
Offer customers broth made in small batches in Portugal, with an ingredient list they can read at a glance. We can discuss which products suit your shelves and what a regular delivery would look like.
For nutrition and retreat teams
If you plan food for clients or guests, I can explain what goes into the plain broth and how I make it. We can talk about serving a warm cup and which products suit the way you work.
Talk about supplying Bò
I deliver between Peniche and Cascais via Lisbon. Tell me where you’re based, which products interest you and roughly how much you’d use. I’ll reply personally.