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ORGANIC AND CANADIAN SOURCED

We proudly source our bones from local Canadian farms.

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🎁 Premium Tallow Balm (100% off)

🎁 Premium Tallow Balm (100% off)

FREQUENCY
  • Canadian made
  • Organic ingredients
  • Free shipping 8 or more units
  • Collagen rich
  • Delivery time 2-7 business days

ORGANIC AND CANADIAN SOURCED

We proudly source our bones from local Canadian farms.

Frequently Asked Questions

Each 500 ml pouch has 2 servings. Each 237 ml can has 1 serving.

Broya bone broth is shelf stable for 12 months when unopened from the date of production. Once you open the package, the broth should be refrigerated and will be good for 7 days.

The most important ingredient in bone broth are the bones, obviously! That’s why we source the best quality bones that we can get here in Canada. Our beef bones are 100% grass fed + finished. Chicken bones certified organic. All of the farms we work with have a longstanding reputation for producing some of the best quality meat Canada has to offer.

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BROYA BONE BROTH BENEFITS

Why Naturopaths and Nutritionists are recommending bone broth

SOOTHE YOUR GUT

RESTORE JOINT HEALTH

INCREASE NATURAL ENERGY

REDUCE INFLAMMATION

SUPPORT WEIGHT-LOSS

ENJOY THE BENEFITS

Bone broth has been enjoyed for thousands of years for its delicious flavour and its many health benefits, including:

  • Collagen protein to restore elastin in skin & forms connective tissue
  • Easily absorbable vitamins & minerals including: Potassium, Calcium, and Magnesium
  • Easily digested amino acids help restore gut lining strength
  • Natural healing from chondroitin sulfate & glucosamine to reduce inflammation, arthritis & joint pain

HOW TO USE OUR BONE BROTH

HEAT AND SIP

Heat up the broth by pouring it in a pot, heat slowly, and sip it out of a mug like a tea.

COOK WITH IT

Our broths are already spiced up for you to enjoy without adding any ingredients to it. But if you’re feeling creative or are looking for a bigger meal, each of our flavours make a great addition to stir-frys, rice, or noodles.

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