Meat
Marrow
Pork marrow is the soft, fatty core inside long bones—milder and less celebrated than beef marrow but still rich when roasted. It emulsifies into sauces and enriches rillettes and dumplings. Fresh marrow should smell clean and sweet, not sour. Roast marrow bones upright or split until the centre wobbles, season with salt and acid, and spread on toast. Render carefully into confit-style fats or whisk into pan sauces. Keep cold before cooking; marrow spoils faster than muscle meat.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 82 g
- Saturated Fat 31.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 39.4 g
- Polyunsaturated Fat 11.5 g
- Cholesterol 115 mg
- Sodium 35 mg
- Salt 0.09 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 4.2 g
- Water 10 g
- Energy 755 kcal
- Water 10 g
- Protein 4.2 g
- Fat 82 g
- Saturated Fat 31.2 g
- Monounsaturated Fat 39.4 g
- Polyunsaturated Fat 11.5 g
- Omega-3 0.92 g
- Trans Fat 0.2 g
- Vitamins 41 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.7 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.43 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.8 µg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 96.9 mg
- Major Minerals 96 mg
- Trace Minerals 0.9 mg
- Iron 0.9 mg
- Salt 0.09 g
- Cholesterol 115 mg
Vitamins
vitamin-b12-cobalamin: 1.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.7 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.43 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Sodium: 35 · Potassium: 50 · Calcium: 11 · Iron: 0.9 ·
Pork marrow is softer and slightly higher in unsaturated fat than beef marrow. Still a fat depot: high fat, low water, modest protein.
History
Traditional sausage makers enriched farces with pork marrow for silkiness.
French provincial kitchens roasted marrow bones as a thrift luxury beside soup.
Modern nose-to-tail menus listed pork marrow as a softer alternative to beef bone service.