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Subscribers unlock discounted pricing with any recurring 2 or 4 week order. We’ll e-mail you a few days before each order ships so you can update shipping information or change your selection as needed. You can pause shipments at any time — If you cancel before the second shipment, the difference in your discounted subscription price and the one-time order price will be charged to your card on file.
Yes, we offer a delicious meatless broth, made from certified organic farm-raised seaweed, mushrooms, and organic vegetables. It’s 100% vegan and vegetarian.
We do, please contact us directly.
Nutrition info for each broth is available on its product info page.
Your broth is good for a week in the fridge. Refreeze and it keeps for up to a year.
Warm broth is wonderful when you drink it straight from a cup. It’s also great for cooking soups, risottos, stews and more. You can find recipes on our blog.
The broth is shipped frozen. Depending on where you’re located and the shipment method, the broth will arrive cold to partially frozen.
Excellent question. We are opening new broth shops soon in other parts of New York City. Want Brodo to open in your town? Contact us.
Each shipment is kept cold with dry ice and eco-friendly insulation made from US grown, non-GMO cornstarch, an annually renewable resource. The insulation is compostable, dissolvable in water, and also burns cleanly.
The easiest way to thaw frozen broth is to simply put it in the refrigerator and let it slowly defrost overnight. For faster results, run the container under cold water to loosen, then empty into a pot and cover. Bring entire contents to a simmer. You can always store any leftover broth in the fridge. Just let it cool before reusing the container.
We use no artificial preservatives, that’s why we ship frozen. Depending on where you’re located and the shipment method, the broth will arrive cold to partially frozen.
We ship to all the lower 48 states.
No. Other broth makers may use apple cider vinegar as a shortcut to extract nutrients from the bones. Our chef and founder Marco Canora thinks this unnecessary. Using the right kinds of bones and cooking for the right amount of time is a more effective way to make a truly nutrient-dense broth.
Simple: Brodo is the italian word for “broth.” Historically, Italians have made broth a bit differently from their French counterparts, simmering both meat and bone, not just bones. Our chef and founder, Marco Canora, prefers the Italian method. We specifically use drumsticks, oxtails and other meaty cuts to make our broth more delicious and more nutrient dense.
Absolutely. We suggest thawing it all and then re-freezing in ice cube trays so you can use it more easily for cooking or sipping as needed.
From the fridge, our broth can go straight into the pot. Once it’s cooled, you’ll notice that the broth will take on a jelly-like appearance and texture. This is perfectly natural. That’s just the gelatin doing it’s thing. The broth quickly returns to liquid upon reheating.
Your enjoyment of Brodo is hugely important to us. If you’re not satisfied for any reason, please contact us directly and we’ll do our best to make it right.
To ensure safe product arrival, we ship on Mondays through Thursdays for delivery within three days. Orders received after 5pm on Wednesday will ship the following Monday. You can select your desired arrival date at checkout. For any additional questions on our shipping schedule, please reach out to firstname.lastname@example.org.
We get all of our bones from cooperatives and family farms. Our beef bones are from 100% grass-fed animals, fed on open pastures, never feedlots and are free of antibiotics and hormones. Our poultry (chicken and turkey) are certified organic and raised on pasture. They are fed a vegetarian diet free of GMO’s, antibiotics, chemical fertilizers and pesticides.
Our sodium levels vary slightly, 450 milligrams per 8oz serving. We season to taste and only use mineral-rich sea salt.
In a word: taste. Our founder, Marco Canora, is a world-class chef who insists on doing things the right way. We use only top-quality ingredients – bones from pasture-raised, grass-fed animals, whole fresh-cut organic vegetables, and spices. We then slow-simmer these ingredients with an almost equal amount of water (1:1 ratio) for up to 24 hours, depending on the broth (chicken takes less time). Other broth makers may cook for less time; some brew for even longer. We feel our process is the right amount of time to ensure maximum nutrient density – and maximum flavor – in every cup.