Temppeliluuhun

Temppeliluuhun is a Finnish term that translates to "temple bone" or "temple marrow." It refers to a specific type of pork bone that is often used in Finnish cuisine, particularly for making broths and stocks. These bones are known for their rich marrow content, which contributes a deep flavor and desirable texture to the resulting liquids.

The term is most commonly associated with the bones of the pig's skull, especially those that surround the temple area. When slow-cooked, the marrow from these bones renders out, creating a gelatinous and flavorful base for soups, stews, and sauces. This practice highlights the traditional Finnish approach to utilizing all parts of the animal to minimize waste and maximize flavor.

Temppeliluuhun is not typically eaten directly but is valued for the culinary properties it imparts. It is a key ingredient in traditional Finnish dishes that rely on a robust and savory broth. The preparation often involves simmering the bones for extended periods, sometimes with vegetables and herbs, to extract the maximum amount of flavor and goodness. The resulting broth is a cornerstone of many Finnish culinary traditions.