Launching October 2026
CHFA Booth 2600B
Real beef. Simple ingredients. Air-dried the way it has been done for generations — a snack that belongs in a lunchbox, a glovebox and the pantry.
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Two traditions, one method
Nothing here is cooked fast or smoked. The beef hangs and dries slowly in cool air, the way South Africans have done it since the cattle trails. It takes days instead of minutes, and it produces something a lot closer to real food than anything off a jerky line.
On the pack: Air Dried Beef
Whole muscle beef, cured in vinegar and salt, then air-dried and sliced. Three ingredients. No smoke, no sugar, no hurry.
On the pack: Beef Sticks
The same method in sausage form — beef seasoned with coriander, black pepper, rosemary and clove, dried in a natural casing until it snaps.
Both are made with grass-fed beef and simple ingredients, then brought home to Canada. Naturally high in protein, and free from artificial preservatives.
Inspiré de la tradition sud-africaine ancestrale de séchage du bœuf à l'air. Du bœuf nourri à l'herbe et des ingrédients simples.
Two ways in
Bœuf Séché à l'Air · Biltong
Bâtonnets de Bœuf · Droëwors
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