Jack Links - Cortes de carne premium

Product Description Cada filete de carne de res prémium de Jack Link's BBQ Recipe Premium Cuts está hecho de 100% carne de res, marinado en deliciosos condimentos de barbacoa y ahumado lento a la perfección, nos lleva de vuelta al patio trasero cada vez. Jack Link's Premium Cuts Beef Steak, Sweet and Hot es el mejor aperitivo proteico. Los filetes de carne de res con receta de barbacoa comienzan con cortes magros cuidadosamente seleccionados de carne 100% de alta calidad. Luego sazonamos y ralentizamos el humo a la perfección. Eso es todo. Son un aperitivo épico de proteínas que seguramente anhelas. Pega un filete en tu mochila, tu bolsillo trasero, el bolsillo de tu chaqueta. Dondequiera que puedas agarrarlo cómodamente cuando el hambre golpea. No requiere refrigeración, es el aperitivo perfecto para el trabajo, el hogar, los senderos o el lago. Jack Link's es la marca número 1 en ventas de Estados Unidos, y estamos orgullosos de ser una empresa familiar. Cuando abras un paquete de Jack Link, obtendrás una muestra de la tradición estadounidense que hizo de esta empresa familiar un éxito: trabajo duro, diversión y productos de calidad. Los bocadillos proteicos de Jack Link son el combustible para que las personas alimenten su lado salvaje, sin importar la ocasión. About the Brand A Word from Jack... We’re a company from a town that you’ve likely never heard of with a jerky that you have. As a matter of fact, we’ve got the best-selling jerky in all of North America and the fastest growing in the world. Not bad for a family business based in Minong, Wisconsin, population 521. We’re smack dab in the middle of the great Northwoods – somewhere between "where the heck are we" and God’s country. It’s the kind of place where flannel’s good enough for Sunday, and coffee only comes one way--black. Around here, there is fresh clean air, lots of trees, good fishing and hunting. If we didn’t already live here, it would be a great place to get away from it all. So, how did a guy from Minong start making beef jerky? Well, it came to me one day when my boys and I were headed out to the woods for an afternoon hunt. We stopped at a local store for snacks and bought some jerky out of the glass jar on the counter. Turned out to be about as tough as our hunting boots. It was clear to me that whoever made that tough jerky cut the meat the wrong way. You see, I know all about cutting beef, since my family’s been in the meat business since the 1890s. Well, the boys and I went back home and found my great-grandfather’s original recipes. The paper was yellowed, but the recipes were as good as the day they were written. We decided to try our hand at making jerky the genuine, authentic way. It turned out even better than we could have hoped for. It didn’t take long for us to decide to share our jerky with the rest of the folks in the area. We started selling our Jack Link’s Jerky out of the back of my truck from one mom-and-pop store to the next. Pretty soon, it was nearly impossible to keep up. Folks just couldn’t get enough of our jerky. So we geared up to make more. And more. And more. Instead of just sharing our jerky with folks around here, we started sharing it with the world--adding new flavors, new textures and new sizes. In fact, I like to think we changed the way people think about jerky. They’re just not willing to settle for jerky as tough as an old hunting boot anymore. Even with all the changes over the years, the important things have stayed the same. We’re still making jerky from our own time-tested recipes--the kind of jerky my father, grandfather and great-grandfather would be proud to claim as their own. -- Jack Link

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