There’s nothing like cooking like real bone broth. Broths have been part of the culinary tradition of almost all cultures for centuries and here in the Basque Country, it was two young girls Julia Casamitjana and Anabelle Meyer who decided to start producing these broths of yesteryear “Dohatsu “. Their goal: to make use of bones from quality sectors and make them, using organic vegetables from the Basque country, into a high-quality broth to enjoy simply or to use as a base in cooking.
The broths of the Basque Country “Dohatsu”
