Yes! FOND is shelf-stable for 2 years from the manufacture date, and you'll find the expiration on the side of the jar. Our broths only need to be refrigerated once you've opened them. Once you open a jar, it'll be good for 4-7 days in the refrigerator. 

If you don't think you'll use the extra in that time, you can easily freeze the remaining broth in an ice cube tray.

With FOND you can have weeks of bone broth at your fingertips whenever the craving or culinary inspiration strikes!

Hi there! Our herb and veggie infusion ingredients are almost all organic, and our animal-based ingredients are verified regenerative (which goes beyond organic). Land To Market, which certifies each of our source farms, actually measures the outcomes, including carbon sequestration, biodiversity, and soil and water health.

Since almost all of our veggies/herbs are certified organic, they are naturally GMO-free as well. We are working on a certification for this to give even more assurance.

We usually don’t recommend microwaving the jars, since the gold foil on the labels may spark.

This is a great question!

The main difference between stock and bone broth is that bone broth is simmered for a longer amount of time, drawing out significantly more nutrients than you would find in a stock.

FOND Bone Broth is slow-simmered by hand for 18+ hours for a rich, gelatinous broth and is infused with fresh, organic botanicals in special combinations to maximize the health benefits and the flavor.

FOND is made by hand in small batches, just like you’d do at home. We start with real regeneratively-sourced bones (sadly, many brands use a concentrate or powder) and slow-simmer them with water in a 1:1 ratio for 18+ hours, adding fresh herbs and spices along the way. Before jarring in glass, we skim the fat so that your broth takes on a versatile and beautifully clear consistency that you can use for recipes or sip on its own.

Rest assured that our recipe doesn’t vary from batch to batch; we use the exact same bone/meat to water ratio (1:1!) every time. The gelatin content varies based upon both what is naturally-occurring in the animal and what is extracted during the cooking process. Sometimes, and especially seasonally, we see that this varies. We’ve even found that the temperature of someone’s fridge can be a big factor in whether or not the broth gels, as well as how long it’s been in the fridge. Sometimes sticking the broth in the freezer for 30 minutes or so can give you that gelatinous consistency you’re looking for. It will never get gelatinous at room temperature. 

If you’re consistently having issues, email us at hello@fondbonebroth.com and we’ll help you troubleshoot.

First, let’s state the obvious: they do come from two different animals! But, the cooking process is the same for both, with our pasture-raised chicken bones and grass-fed beef bones left to simmer for 18+ hours, then infused with our fresh, organic herbs. This method of a low and slow simmer draws out the most nutrients, resulting in a truly nourishing final product.

While both chicken and beef bones provide a healthy amount of collagen, the types and amount of collagen varies. And with those different types of collagen come different benefits. Chicken and beef broth also have different concentrations of some other nutrients as well. To read more, head here.

From our in-house RD: We do lab test every flavor for 6 different amines. The histamine results come back below the lab’s detectable limit for every flavor except Shiitake & Sage, which comes back a little higher.

I’ve heard from more than one customer with histamine intolerance that they can tolerate FOND but not other bone broths, but I’ve also heard from a customer who wasn’t able to tolerate FOND due to her histamine issues. To some degree, this depends on the health of your gut and the total histamine load in your diet.

I typically recommend those that are histamine sensitive to try a few flavors to see what works best for them, not buying too much to start with, and avoiding Shiitake & Sage.

We consider high-quality salt essential to a healthy diet, but sodium needs vary by person. We do have unflavored varieties for those looking for lower sodium options (for example, our unflavored chicken bone broth has 260mg per cup).

Tallow is primarily made from cattle suet, but can also be made from sheep, goats, and elk. Suet is the hard white fatty layer around organs, typically the loins and kidneys. 

To make tallow, these fatty pieces are melted very slowly for 6 to 8 hours. Then, any grainy bits or impurities are strained away, leaving behind a pure, smooth tallow, like our unflavored beef tallow option.

We take things a step further and infuse our other tallow varieties with additional flavor combinations.

Tallow is best stored at room temp on the counter or in the pantry. It can be kept in the refrigerator, but it’s a lot harder to scoop out when you’re ready to use it!

Tallow is really versatile and can be used in place of oil in any of their favorite recipes. We love using it in dishes like steak, roasted or fried potatoes, and cooking eggs. We wrote a blog all about tallow, which you can find here.