The nation's benchmark for authentic Carne Seca - thin, crispy beef jerky cured in our special oven in New Mexico. Real ingredients. Small batches. Zero shortcuts.
No fillers. What leaves the facility is exactly what came off the round — plus spices.
Top round source from reputable USDA regulated facility. Spices sourced as clean as possible.
Everything is done by hand: cutting the meat into thin slabs, laying and spicing on trays, loading and unloading the equipment and packaging every bag. All done by hand!
Just beef and spices!
At 5,200 feet, the high desert is part of our craft. We start with carefully selected cuts of beef, sliced thin and seasoned before they make their way into our dehydrators. There, controlled heat and time slowly draw out the moisture, concentrating the flavor while creating the thin, crisp texture that defines Vigils. It’s not a process we rush. We watch each batch, adjust as needed, and let the beef tell us when it’s ready. No shortcuts, no assembly line—just good beef, careful hands, and time.
At Vigil's Beef Jerky, we believe great jerky starts with doing things the right way — quality beef, carefully blended spices, and recipes inspired by the bold flavors of New Mexico.
"We've been making jerky the same way for years — because some traditions are worth keeping."
Top round is trimmed by hand, cut against the grain, placed on tray and spiced by hand. Nothing wet. Nothing rushed.
Red Chile or Hatch Green Chile is worked into the meat with garlic and a whisper of other unique spices.
Controlled heat and time slowly draw out the moisture, concentrating the flavor while creating the thin, crisp texture that defines Vigils.. It is finished when it snaps, not when a clock says so.
“Tastes like my abuela's kitchen in Truchas — a little smoke, a little sun, and a chile that remembers where it grew.”
Straight answers about sourcing, storage, and shipping. No marketing fluff — just how the facility actually runs.
