We buy from farms and fishermen, directly
Not from a broker, and not from whoever quotes lowest this quarter. We deal with the people who raise the animals and the people who bring in the catch, and we take what they actually have rather than sending out a spec sheet and waiting.
It is slower and it costs more. It is also the only way to know what is really in the bag, which is the whole thing we are selling.
We dry it slowly, because heat is what ruins it
High heat is faster and cheaper, and it drives off the fats and nutrients that made the cut worth eating in the first place. We keep the temperature low and let the clock do the work instead — hours, not minutes.
What comes out is the same thing that went in, minus the water. Nothing is ground up and pressed back into a shape that photographs better.
Small batches, and nothing added after
No oils, no glycerin, no preservatives, no “natural flavor.” Drying is the preservation — there is no moisture left for anything to grow in, so there is nothing to add.
We make what we can make properly, which means a protein sells out now and then. We would rather tell you it is gone for two weeks than ship you something that has been sitting in a warehouse since last year.