I want some pork broth.
I want pork broth from a chain store. I want a major brand name (like Swanson).
Yet, my “pork broth” quest has, so far, been unsuccessful.
This slight to “the other white meat” is unacceptable.
So, how would YOU explain it to an understandably offended hog?
Chickens and cattle are better? The pig might scoff.
Why do you want this pig soup? For cooking, or for your own twisted political purposes?
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.
Yes, it IS for political purpose. Very perceptive, responder.
And, hell yes! There’s room for turkey broth.
Look. I don’t want nukes. Just some damn broth.
From a major manufacturer.
You can at least get ham bouillon packets. Goya makes it. Jamon.
Or you can just save your bacon drippings in a metal can like the rest of us do 
This thread on another board raises serious questions.
You might try a Japanese grocery.
Mmm. Tasty.
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.
Shoshana,
Before posting, I did a search, and did indeed come up with that site.
NO ANSWERS!
Anyone can make porcine broth. But the Carnagies and Gateses of pork haven’t.
Pork is a big product in the U.S.
I wonder if the broth would just be too plain… not imparting much flavor.
Hey, I’m with you. If there were canned pork broth, I’d buy it. I don’t have time for all that sawing and not boiling.
I have all the time in the world for sawing.
But I will not boil.
I will never boil… long story.
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.
Penzey’s sells pork soup base. Not *exactly *broth, but sort of on the mark.
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.
If you need to do a lot of below-a-boil cooking, use epoxy to attach a watch to the side of a heavy cook pot. A watch pot never boils.
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.
It appears that someone may have nefarious uses for this food.
[sub]Mods, please forgive me for the resurrection. I just had to share this.[/sub]
Is there anything that can be done without insulting someone?
I can’t believe you asked that question. You should be banned immediately. 
About those pork ribs, could you still use them for stock after they’ve been barbecued and the meat eaten from them?