CHAR SIU PORK
I love how this flavor always brings me back to my happiest placeāSunday dim sum with my family. We would āyum chaā (drink tea) at tea houses while wheeled carts loaded with bamboo baskets, each stacked high with steaming dishes, rolled around us. Little by little, our table would magically fill up with our family favorites: dumplings, chicken feet, and char siu baos. It's sweet, salty, and savory, all packed into one glorious jerky.
MĆLĆ SICHUAN PORK
Mapo tofu is my favorite childhood comfort food. With its pleasant spiciness, brightness, and burst of aromatic flavors, this jerky embodies the essence of a dish I simply canāt live without.
BLACK GARLIC PORK
In Beijing, Iād spend hours walking through neighborhoods, stopping at random street vendors, in search of the perfect bowl of Zha Jiang Mian. I was obsessed with the hodgepodge of aged, rich, and salty ingredients over perfectly chewy noodles. I haven't been able to stop thinking about those noodles ever since. Those walks and this dish were the inspiration for this flavor.
EAST-ASIAN RECIPES AND AMERICAN RANCH TRADITIONS, BOTH PASSED DOWN THROUGH GENERATIONS
Anica Wu is a 1st generation Chinese-American, jerky obsessed, whole-animal butcher.
Born in Hong Kong, my family and I immigrated to Kansas when I was six years old. Growing up in the Midwest, where Asians were a minority, food was always the constant in keeping our traditions alive and celebrating our Chinese culture. Sharing a family meal, whether at home or during Sunday dim sum, always reminded us of where we came from, no matter where we were.
Experimenting with jerky recipes helped me learn more about the meat industry and reconnect with the flavors I lovedāthe dishes I grew up with. I realized that conversations about where our meat comes from were mostly absent in Asian-American households. After experiencing how better meat transformed the taste of our jerky, I became eager to explore the deeper connection between sourcing and flavor.
So in 2018, I began my journey into the meat industry and started training to become a whole-animal butcher. Learning how to break down animals instilled in me what "farm to tableā truly meant and how much work it takes for a piece of meat to reach our plates. It made me think about ingredients and the experience of eating food differently. Most importantly, it made me appreciate the people working on land, and those behind the butcher block, who skillfully break down our meat so we can enjoy delicious meals with our loved ones.
Thank you for coming along on this journey with us. I'm so happy to share our products with you.
