A sippable blend of Organic Beef Bone Broth enhanced with adaptogenic Maca root and Sea Spaghetti.
Maca can help promote increased energy and is in a unique class of plants called adaptogens - they can help balance, restore and protect the body. Sea spaghetti, a brown seaweed long used in cooking, contains iodine and magnesium and has antioxidizing, anti-inflammatory properties.
Ingredient
Filtered Water
Beef Bones grass fed to Organic standards* 31%
Onions*
Carrots*
Sea Spaghetti* 1.5%
Apple Cider Vinegar*
Himalayan Pink Salt
Maca* 0.25%
*Organic ingredient
Nutritional Profile (per 100ml)
Energy 75.4 kJ
17.8 kcal
Fat 0.5g
saturates 0.1g
Carbohydrates 2.2g
sugars 0.7g 2.1g
Fibre <0.5g <1.5g
Protein 1.8g 5.4g
Salt 0.28g 0.84g
Collagen 1.8g
For wholesale, catering, food service and larger private orders please email info@ossaorganic.com
At present, we deliver to UK Mainland only*. Unfortunately we do not deliver to Northern Ireland.
Standard UK Delivery under £50 £8.00
Standard UK Delivery over £50 FREE
Order before 12pm Tuesday for Delivery Friday and Order before 12pm Friday for Delivery Tuesday
Deliveries after Bank Holiday Monday will be delivered on Wednesday
For all other delivery enquiries please email hello@ossaorganic.com
*UK Mainland only. For locations in the North of Scotland, please email hello@ossaorganic.com to confirm your postcode
Your broths will be delivered to you chilled in recyclable insulated boxes. Once received, please refrigerate as soon as possible and consume within expiration date. All broths can be frozen for up to 6 months. Once opened, keep refrigerated and use within:
Bone Broths and Broups: 1 to 2 days.
Bone Broth Double Concentrate: 3 to 4 days.
Tallow and Ghee: After opening store in refrigerator or cool pantry for up to 2 months
If you're in the health and wellness industry and you'd like to collaborate with us or join our affiliate program, we'd love to hear from you.
Please email Li-Mei Russell with your information and we'll get back to you with our details on working together.
