Bone marrow: From french cuisine to forgotten delicacy

Many dishes are considered true delicacies by some and unthinkable by others. Among them is bone marrow, often called the butter of the gods. It has fallen into obscurity, although there will always be those who remember its taste fondly.

Bone marrow has many health-promoting properties. It is a source of energy and vitamins and has high flavour qualities. It is full of collagen, improving bones and skin's health and durability. It is also a phospholipid source that improves memory and concentration, vitamin B12, and immunoglobulin proteins that support the immune system.

Beef marrow is the fat found inside bones. It has a delicate, creamy texture and a slightly salty taste, hence its comparison to butter.

Beef marrow is a product that evokes extreme emotions. For some, it is a true delicacy with a unique taste, for others – an unusual and daring culinary proposal. It's worth finding out for ourselves which group we belong to.

The most popular way to prepare marrow is by roasting it. Bones with marrow are placed in the oven, then the marrow is scooped out with a teaspoon and served on toast or as an addition to other dishes. Marrow can also be used to prepare broths, sauces, or as a base for frying fats.

As befitting the butter of the gods, you can spread it on crispy toast. Roasted marrow pairs excellently with roasted vegetables such as carrots, parsley root, or celery. It can also be added to meat sauces, giving them a depth of flavour.

If you like experimenting in the kitchen and discovering new flavors, this delicacy is worth trying. However, it is important to remember that it is a high-calorie product with a high fat content, so moderation is advised. People with cardiovascular issues and high cholesterol should also be cautious with this treat.