“Cracked black, salt-bright — the cut that built a 1948 legacy”
Authentic Carne Seca · Hand-Cut from Colorado Grass-Fed Beef
Salt & Pepper
Sun-cured in the high desert of New Mexico with cracked black pepper and sea salt. Slow-smoked over mesquite. No shortcuts.
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The Craftsman’s Details
Made slow. Made honest.
One bite carries generations.
Cut and seasoned by hand at our Española smokehouse since 1948. Hung to cure over the longest days of summer. Our Salt & Pepper Beef Jerky is a thin and crispy cut. Seasoned with black pepper providing a noticeable peppery kick balanced by salt and a light garlic flavor. It features a bold, savory taste without added sweetness.
i. Opening: Smoke and salt crust, whole peppercorns cracked fresh.
ii. Middle: Clean beef, iron minerality, desert dry.
iii. Finish: Long peppery fade, no residue, just meat.
Origin
Built for endurance.
19 grams of protein in a single ounce. Lean, shelf-stable, ready for the trail, the desk, or the in-between.
An honest list.
Nothing you can’t pronounce.
- 01 Grass-fed Colorado top round ✓
- 02 Cracked black pepper — coarse grind ✓
- 03 Sea salt — trace minerals intact ✓
- 04 Granulated garlic — just enough ✓
Never in the jar
From the Same Smokehouse
Pairs well with.
Common questions.
Straight answers about sourcing, storage, and shipping. No marketing fluff — just how the smokehouse actually runs.