Caldo Aneto

How do you make a natural broth?

Every day, we gather the freshest and most natural ingredients,

we select the best free-range chickens, the best Serrano ham or monkfish and the freshest vegetables – carrots, onions, leeks, celery, tomatoes, cabbage, etc.

and after washing all the ingredients in cold water, we cut them and put them in our pots.

We fill the pot with water, meat and vegetables, adding just the right amount of salt, and we simmer it all over a low heat for over 3 hours. To make sure that the broth stays as fresh as it was when it was newly-made for months without having to add any preservative, we apply the UHT process, where the broth is heated to 120ºC for 10 seconds.

And now it's ready for packaging.

You'll find it in the best supermarkets, ready to eat. Just like you make it at home... but on a big scale: the only difference is in the size of the pot, because our way of doing it is the same as yours.

Aneto, specialist in 100% natural recipes.