This shelf-stable meat master stock has been made with love and care. Aneto roasts the bones (including free range chicken, rabbit, duck and pork) and then sautes market fresh vegetables to make a sofrito the traditional way before simmering for 2 hours. This is obviously incredible as the stock element for seafood paella, but it also makes for life-changing soups and stews. Use with caution - because once you try this, you won't ever look back.