We were here before jerky was cool
We are the first Italian shop dedicated exclusively to dried meat. Before opening, we sampled products from half of Europe and only kept the producers who convinced us.
Then we started making it ourselves, in the charcuterie factory in the Dolomites, using the same method that has been used to cure speck for three generations.
Experience in cured meats since 1952
Cold-aged
Natural smoking
How it was born
We started from an absence
In Italy, you only knew about jerky if you had lived in America or if you went hiking in the mountains with a heavy backpack. It wasn't in supermarkets.
Online you could find two or three imported brands, always the same ones, always with MSG on the label.
It seemed absurd to us in a country that invented bresaola. So we started buying, tasting, and discarding. Jerky from half of Europe, for months, on our kitchen table. Little remained of all that passed through there, and that little became the first catalog on the site.
Then came the part that really interested us: making it ourselves.
Where do we produce it
We'll do it where speck is made
Our workshop is in Falcade, in the Dolomites, inside the charcuterie factory that the Carpano family opened in 1952.
Three generations that have been aging speck and mountain cured meats, in the same cells and with the same mindset about time.
When we decided to produce our line, we didn't look for a quick-drying plant.
We asked our charcuterie makers to treat the dried meat as they treat speck.
This is why ours remains soft and does not have that chewy consistency that imported jerky has accustomed you to.
4 gestures.
No shortcuts.
25g of product = 75–90g of fresh meat. The rest is time, cold, and hands. This is why we talk like this.
Selection
Only quality lean cuts, hand-selected.
Salting and spices
3–5 ingredients, all clearly listed on the label.
Natural smoking
Wood and long times. Smoke doesn't cover: it accompanies.
Cold curing
Slow. Naturally stable, no preservatives.
Why it's good for you
A snack you don't have to justify
That craving always hits in the afternoon. Usually, you quell it with something that leaves you with nothing but sugar and hunger half an hour later.
Our dried meat does something different: real protein, very little sugar, no preservatives or colorings, and a label you can read in five seconds.
There's also a reason why a 25-gram bag satisfies more than it seems. To make 25 grams of it, you need about 100 grams of fresh meat.
What you're holding in your hand is meat concentrated four times, not an air-filled snack.
The questions you ask us
What you ask us most often
Why does it cost more than a supermarket snack?
Why does it cost more than a supermarket snack?
Because you're not comparing the same thing. A 25-gram packet contains the meat of about 100 grams of fresh meat, processed for weeks instead of three hours.
If you compare it to cured meat and not a snack, the numbers add up.
Where is it manufactured?
Where is it manufactured?
In our lab in the Dolomites. The recipe, curing, cold smoking and aging are all done there, using the mountain charcuterie method.
Why is yours soft and others are hard?
Why is yours soft and others are hard?
Because we don't cook it. Industrial jerky goes into the oven and dries quickly; ours is cold-cured and loses water slowly.
It's a choice, not a flaw: if you're looking for the tough chew of American jerky, you'll find it in our European line.
How long does a paystub last?
How long does a paystub last?
Unopened, it can be stored at room temperature until the date on the label, no refrigeration needed.
Once opened, we recommend finishing it within 24 hours, keeping it closed and away from humidity.
Do you also do private label for companies?
Do you also do private label for companies?
Yes. We develop recipes, formats, and packaging for those who want their own private label, from production to logistics. Write to us and let's talk.
Now it's your turn
If it's your first time, start with a tasting box: many flavors in one order, so you'll immediately find your favorites.