Good Beef. Great Jerky. 

While jerky isn’t exactly classical charcuterie, Two Rivers treats it with exactly the same passion and love as they do their traditional salami and salumi catalogue of products. They’ll never overly-process their food, preferring to let the natural flavours of the delicious Canadian beef and enhancing spices speak for themselves.

This jerky was a bit of a passion project for me. Two Rivers has produced Teriyaki for years but only in large, bulk format for wholesale foodservice. Coming up with three additional flavours was no easy task, especially when you have an overly active imagination and a love of good snacks like I do. 

Mandate: keep it clean.

I wanted to capitalize on “clean” jerky as much as possible. Create a tasty snack without any of the unpronounceable ingredients found in other products. Jerky doesn’t have to be the most unhealthy item on the shelf. If done right, it can actually be one of the healthier options in the snack aisle. 

First off, the beef — it had to be the best. 

Grass & forage, fed & finished beef is the simple idea that working with nature, instead of against her, will produce the highest-quality, nutritious and delicious beef possible. The regenerative agriculture techniques used by the grass-fed and grass-finished beef farms mean they never need to use antibiotics, artificial growth hormones or animal-by-product feeds. Just incredible beef raised the way it was meant to be, naturally. Plus, it's actually Canadian beef!

Second — create delicious flavour options without stuffing it with preservatives and filler. 

The teriyaki recipe was already on point. Once we swapped the standard soy for gluten free tamari, it was perfect. Three more flavours were added to compliment the sweetness of a standard teriyaki. Each with their own unique flavour profiles —  Honey Sriracha, Pineapple Habanero and Cracked Pepper.