Fine Gusto Jerky 25g

Despite the general belief that the technology of dried meat was brought by Christopher Columbus from America, in Europe we are talking about 12. - 15th century BC, which is more than 2700 years before him. Our ancestors knew well that by drying and slightly salting the meat, it would keep its full nutritional value and extend its shelf life for a rainy day. It makes no sense to change a technology that has been proven for more than 2000 years, so we also dry meat with a small amount of salt, i.e. less than 2%.

• The finely salted 4 mm thick slices, dried for several hours, retain the taste of real meat.
• Only selected cuts of lean top beef are used for drying. The dried slices are then cut to the optimum size.
• The first-class raw material is obtained from selected small farms in the Czech Republic. Discover what real meat tastes like.

Which jerky is currently the best?

Nutritional values:

Ingredients:

• Beef.
• Turkey: turkey meat (320 g of raw meat per 100 g of product), salt max 2%

Caution:

Use within 24 hours after opening. Store at a temperature between +5 °C and +30 °C.

Our rating

• Best jerky on the market 2025 - Jerky Review and Test