Bone marrow (food)

Marrow would have been a useful food source (largely due to its fat content) for tool-using hominids, who were able to crack open the bones of carcasses left by apex predators such as lions and wolves.

[1] Stones shaped like hand-sized balls have been revealed as tools used for cracking open bones to get access to the marrow, and go back almost 2 million years.

In some restaurants, cooked pig tibia would be served with a drinking straw specifically for sucking out the semi-liquified marrow.

These dishes are cooked for an hour or longer, nowadays commonly using a pressure cooker, so that the marrow dissolves into the soup or sauce.

[6] In Iranian cuisine, lamb shanks are usually broken before cooking to allow diners to suck out and eat the marrow when the dish is served.

[citation needed] In Kathmandu, Nepal, Sapu Mhichā, which is a leaf tripe bag stuffed with bone marrow, is a delicacy served during special occasions.