Every batch, the same way. Here's exactly what happens between source and your door.
1
Sourced human-grade
Wet market and food-grade suppliers — the same quality we'd buy for our own kitchen. If we wouldn't cook it for ourselves, it doesn't go in the dehydrator.
2
Prepared by hand
Each piece is trimmed and cut by hand. Batches look a little different — shapes vary, sizes aren't identical. That handmade irregularity is the honest mark of something made by a person, not a machine.
3
Dehydrated low and slow
55–75°C for 8–18 hours depending on the ingredient. Low temperature means proteins, vitamins and natural enzymes survive the process. No oils, no flavouring, nothing that needs preserving.
4
Bailey-tested, every batch
Our dog gets a piece from every batch before anything ships. He's a fussy eater with a sensitive stomach. Twice he's refused a batch. Both were discarded. This is not a marketing line — it has happened.
5
Packed and shipped fresh
Sealed in kraft bags. 3 months at room temperature. Longer refrigerated or frozen. Short shelf life is the proof there's nothing artificial keeping it stable.
"Short shelf life is the honest trade-off for real food."