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For roasted bone marrow, you can either tame it or go along with it, and nothing in between. Bone marrow is such a stand-out ingredient. You can’t just throw it on a plate, and pretend like it’s any old cut. Either contrast it with acidic and refreshing flavors or accent its fattiness with something even richer. Of course, you can even mix and match the rich/acidic elements. Just don’t let it get too fussy.