Smoked marrow fat

The marrow fat is smoked and makes for a lovely addition to all types of savoury compositions.

Recipe makes approximately 2kg.

Smoked marrow fat

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fine salt



cold water









veal bone marrow, cleaned

Preparation method

  • Stir the fine salt through the water until it has dissolved. 
  • Mix the salt water with the milk and buttermilk.
  • Add the marrow to the milk mixture and leave to infuse for 24 hours. 
  • Rinse the marrow after 24 hours with cold water and pat dry well with kitchen towel. 
  • Smoke the marrow with oak wood chips in the oven for one hour at 30°C, where the circulation of the air contributes to the smoking of the marrow.
  • Place the marrow in a pan on low heat and allow the fat to drain.
  • Strain the fat and season to taste with salt.

Serving suggestions

  • Perfect for glazing roasted meat.
  • A delicious way to enrich a dish with venison, Jerusalem artichoke, and beetroot.
  • Fantastic served with a bread platter featuring brioche, bacon, and sunflower seeds.

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