I’d like to add that I’d like some turkey broth. I’ve seen it once, but it was in a cooler case and I didn’t know when I would be able to use it. I’d even settle for powdered/boullion.
I don’t know how to make “Black Magic,” but for a basic pork stock, get some pork bones (ribs would be good). Crack them somehow (or saw them), throw them in the oven and roast them for awhile (450 degrees for about an hour). Then put them in a pot and cover them with water. Add some aromatic vegetables like onions and celery. Stew over a low low heat but DO NOT LET IT COME TO A BOIL. Keep it just short of a boil and let it simmer for 4-6 hours. Skim the fat as you go, and add salt and pepper to taste near the end (I always like to wait until the end to season stocks so I have a better idea of how the other flavors are going to taste). Then strain stock and you’re done.
Around here (in Fort Worth), at least some of the grocery stores carry sawed up pork neckbones, for making pork stock. Much cheaper than ribs, and ribs have a Higher Purpose anyway, which is to be barbecued and eaten.
Then there’s always the thing, of roasting any meat cuts bone-in. After you pick the meat off of the bones, boil it for broth. A good trick is to pour the broth into ice-cube trays and freeze it. Handy for adding to soup, gumbo, etc.
I have found pork boullion in both cube and powder form. Not every supermarket carries it, though. It also might be labeled as ‘ham’ boullion.
Little known fact: when you bake a ham you can make a diabolically delicious gravy from the drippings. It probably takes a year off your life, but hey.
You poor folks still buying bouillon seriously need to pick up some Better Than Bouillon and give it a try. Yes, it’s more expensive than compressed cubes of salt and food coloring, but it’s much cheaper than canned broth. And it’s so worth it. Much richer than either bouilon or canned broth, with an actual complex flavor like a homemade stock. (OK, it’s not quite as good as homemade, but who has the time or freezer space for all that homemade stock? I make stock once a month or so when my freezer bucket o’ death scraps gets full, but that only makes a few quarts of stock.)
And their ham makes a fantastic split pea soup starter.
It figures that one calling itself The Sausage Creature would not only know about Penzey’s but beat me here to tell folks about it. I stumbled across their website a few years ago. Last year just before Christmas they opened a store in the area and all was lost. I gave my sister-in-law (who lurves to cook Indian fare) two whole grams of Kashmir saffron for Christmas. I’m getting it back a few hundred milligrams at a time. Best investment I ever made.