Bone marrow: A taste of luxury with health benefits

During the communist era, however, it (like offal) became a symbol of poor cuisine. It looks quite controversial and can seemingly appear to be just kitchen waste, but it has many valuable properties.

Bone marrow has many health-promoting properties. It is a source of energy and vitamins, and it has high flavour qualities. It is full of collagen, which improves the health and durability of bones and skin. It is also a source of phospholipids that improve 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 evokes extreme emotions. For some, it is a true delicacy with a unique taste; for others, it is an unusual and daring culinary proposal. It's worth finding out for yourself which group you 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 and 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, parsnips, or celery. It can also be added to meat sauces, giving them a depth of flavour.

If you like to experiment in the kitchen and discover new flavours, 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 treatment.