FAQ

Most orders ship same day or next business day. You should usually receive it within 2-5 days.

We focus on time, temperature control, smoke, and salt - not shortcuts. By curing and drying slowly, we build flavour and preservation naturally, without adding synthetic nitrites. It's a traditional approach that lets the meat speak for itself.

Sea salt is clean, simple, and effective. It seasons well and supports traditional curing and drying without unnecessary additives often found in some refined salts. Sea salt also contains essential trace minerals.

Flavour can't be rushed. Slow drying lets moisture leave the meat evenly, concentrates flavour, improves texture, and develops a more traditional bite - like old-world methods.

Air-dried products are slowly dried to remove moisture and concentrate flavour. Smoked products spend time in the smokehouse to develop colour and a savoury, smoky finish. Some items use both techniques for deeper character.

Some producers add water to increase weight at little cost. We do the opposite - our meats are dried. Removing water concentrates flavour, texture, and nutrition, so you get more meat and less filler.

Safety comes from process, not additives. We control salt levels, moisture loss, acidity, temperature, and time to create an environment where harmful bacteria can't grow. This is the same preservation logic used for centuries - done today with modern food-safety controls, testing, and HACCP plans. No shortcuts, no chemical crutches.

We smoke using cherrywood and select hardwoods. Smoking does three things:

1. Adds natural flavour and aroma
2. Gently dries the surface, improving preservation
3. Contributes natural antimicrobial compounds from the wood smoke

The result is depth of flavour and additional preservation.

Shelf-stable: Safe at room temperature when unopened. Fully dried and formulated to stay stable without refrigeration.
Air-dried: Slowly dried for flavour and texture, without smoke. Shelf-stable.
Refrigerated: Requires refrigeration to maintain quality and safety. Typically moister and softer in texture.

Each style balances flavour, texture, and convenience differently.

Each product page lists ingredients. We focus on simple ingredients: meat, sea salt, spices and smoke.

We focus on traditional preservation methods like salt, drying, and smoking. Our goal is a simple ingredient list and real flavour.

No. We don't rely on fillers like starches, gums, or soy. What you taste comes from meat, salt, spices, and time.

Yes. Our products are made primarily from meat with no fillers, so they're naturally protein-forward. Exact nutrition varies by product, so check the nutrition panel for details.

Many of our products are low in carbs and can fit keto-style eating, but it depends on the recipe. Some include small amounts of sugar or dates for balance. Always check the nutrition panel for carbs and sugars.

All our products are made without added gluten.

Small amounts help balance flavour and improve texture. Dates also add a naturally softer bite and subtle sweetness, and dates are nutritious. They're used intentionally - not to make the product sweet.

Grass-fed beef offers a clean, beef-forward flavour and a firmer texture that works well for drying and smoking. It also aligns with our focus on simple, traditional, minimally processed meat snacks. Our grass-fed is 100% grass-fed and grass-finished.

Grain-finished beef can bring richer marbling and a rounder mouthfeel. We added grain-finished options during times when local grass-fed became unavailable. Sometimes there are big gaps in availability. We also offer it so there are more affordable options.

Salt is essential - it's the primary preservation tool. As meat dries, water leaves but salt stays, making the sodium content appear higher by weight. This doesn't mean it's "extra salty" to eat; it means the product is concentrated. It's the same reason dried fruit has more sugar per gram than fresh fruit.

We use only edible beef collagen casings.

Some products are shelf-stable, while others require refrigeration. Always follow the storage instructions on the package for best quality and safety.

It depends on the specific product and how it's packaged. Air-drying reduces moisture, which helps stability, but storage guidance varies. Always follow the "best before" date and storage instructions on the package for best quality.

Natural products vary. Differences in meat, drying time, and smoke can create slight changes in colour and texture. That variation is a sign of real food, not over-standardized production.

Natural fats firm up when cold and soften when warm. If a product feels firmer straight from the fridge, let it sit for a few minutes - flavour and texture open up as it warms.

Traditional pepperoni is dried, which naturally firms it up and concentrates flavour. Softer pepperoni-style products are often made for speed or moisture retention rather than old-world texture.

Storage depends on the product. Refer to the packaging and product page notes. When in doubt, keep refrigerated.

Yes - freezing is fine.
Tips for best quality:

• Freeze unopened or vacuum-sealed if possible
• Thaw slowly in the refrigerator, not on the counter
• Once thawed, keep refrigerated and consume within a few days
• Avoid refreezing if you want peak texture and flavour

Flavour holds up very well; texture is best when thawed gently.

It's our nod to traditional meat-making - simple ingredients, careful handling, and patience. We take inspiration from old-world methods where flavour was built slowly and craft mattered.

Yes. We make our products in controlled batches so we can monitor quality at every step - mixing, resting, drying, and smoking - to ensure consistent flavour and texture.

Yes. Visit our Custom Processing page for details and how to get started.

Please see our Return Policy page. If something is not right, contact us and we will help.

We believe that if animals are given life, they deserve a good one - and to be treated with care and respect throughout the entire process. By working with producers who prioritize animal welfare, and by crafting meats that maximize the value and use of each animal, we aim to be thoughtful stewards and leave the world better than we found it.