This paper will present the logistics, results and interpretation of experiments on producing soup from animal bones, an often neglected aspect of prehistoric diet and use of caloric resources. Bone grease is an important component of traditional diets of North American Natives. It is produced by fracturing and boiling certain (especially cervid) bones. Fats skimmed from bone broth vary in quality and it is this nutritional aspect of the soup production which is analysed through experiments and ethnographic work.
Native culinary traditions, Sub-arctic, experiments, bone grease, nutritive value.