If you know broth—like, really know broth—you know the telltale sign of a good one is that it gels when chilled. Not because of powdered gelatins or other additives, but because it’s been slow-simmered with high-quality, cartilaginous tissue—marrow, ligaments and tendons, collagen-rich neck and knuckle bones. It's the collagen that makes the broth gelatinous, easy for your body to digest, and rich with gut-healing nutrition and amino acids. Finding a naturally gelatinous broth you don’t have to make yourself is nearly impossible. At least it was until Boulder Broth came along.

Basically all commercial broths and stocks use odd cooking methods, disturbing packaging processes, or additives and surprise ingredients you don’t want anywhere near your body. Some of the most popular brands sterilize the product and package it in boxes that can leach chemicals into your food. We’re meticulous about our ingredients and our packaging. Our broth is alive, which means it will spoil if not eaten on time after it's defrosted. When you pick up a bag of Boulder Broth, you don't have to worry about harmful ingredients or how long it’s been sitting on the shelf. We've got your back.