Roli Roti was created by the same man behind the popular Bay Area gourmet rotisserie food truck, Roli Roti. Thomas Odermatt is a third generation butcher from Switzerland, who founded Roli Roti in 2002. In 2015, Thomas launched a line of retail products under the Roli Roti name. Just like his food trucks, Thomas brings his expertise of butchery to the Roli Roti products.
Butcher’s Bone Broth is the only fresh organic bone broth on the market. By using only three ingredients in our broth, you can expect simple and pure bone broth. We refuse to ever freeze our broth to ensure the nutritional integrity of the broth stays intact and we also refuse to go through the processing required to be a shelf stable product. A good bone broth should not pour straight out of the bottle; rather it should have a jello-y consistency–a sign that all of the goodness has been drawn from the bones. By using our proprietary kettles, and simmering bones for up to 48 hours, we can make sure that every bottle is filled with only the good stuff.
Butcher’s Bone Broth is packed with protein, amino acids, collagen, and gelatin. All of these nutritional powerhouses assist in muscle maintenance, bone health, rejuvenation of skin and hair, and improving digestive health. At less than 50 calories per serving, it’s also a great way to get all of these great health benefits with low calories.
Not at all! You simply need to pour the broth out of the bottle (it will be nice and jello-y and jiggly straight from the bottle) into a heat safe container and heat it up. We recommend heating in sauce pan or pot over the stove until liquid.
Butcher’s Bone Broth has no added salt or flavorings because we want you to be able to use our broth as you see fit! Use it as a premium cooking ingredient and add salt and aromatics to your taste (find our recipes here) or simply drink it alone.
While we don’t recommend freezing our broth so that you can retain the nutritional and textural integrity of the broth, we totally understand that sometimes you need to! If unopened, your broth can be kept in the freezer for up to a year. When ready to consume, we recommend letting the broth thaw slowly in the fridge. You may notice that when bought fresh from the store, our broth is really gelatinous thanks to drawing all of the collagen and gelatin from the bones; you will likely find that after freezing and defrosting the broth for consumption that the broth won’t gel like it did before. This is normal, and a big reason why we don’t recommend freezing if you don’t have to.
Unfortunately, we can’t recommend consuming our broth once the “best by” date has passed. From a product quality and food safety standpoint, we advise disposing of the broth. Please refer to the freezing instructions in this FAQ should you foresee not being able to consume your broth by the best by date.
Sous vide Sous Vide (soo-veed) literally means “under vacuum” in French. It is a cooking technique in which vacuum-sealed ingredients are cooked slowly in a precise temperature-controlled circulating water bath, locking in perfect flavors. The result is a delicious, moist and tender dish, perfectly cooked through.
The reason we chose to sous vide Roli Roti Chicken is because white chicken meat is so well-suited to sous vide. Easy to overcook, sous vide makes overcooked white chicken meat a thing of the past. With low consistent heating, the resulting chicken is juicy, moist, tender, and flavorful edge to edge.
While we know carnitas are traditionally braised, we chose to sous vide Butcher’s Pork Carnitas because it guarantees delightfully tender, moist, and flavorful pork shoulder–a cut of meat that can be unevenly cooked and tough–consistently. We know it’s not traditional, but we’re confident you’ll still enjoy our carnitas!
Yep! Sous vide chicken can oftentimes have a pink-ish hue to eat. This is completely normal.
This is common with cooking sous vide. While being cooked in its own self-contained pouch, it will release and cook in its own juices, ensuring its flavor is intensified and its texture remains tender and moist. You can simply drain the pouch of the juices or reserve them to cook with.