In life, the simplest things are often the best things. The same goes for smoked meats. In 2004, I fired up my backyard smoker and started crafting small batches of jerky made from simple and honest ingredients. I was obsessed with making real jerky the old fashioned way – marinated from fresh ingredients out of my kitchen, slow-smoked nice and tender, and hand cutjust right. Like the scent of smoldering hardwood, word made its way around our Colorado town. Before long, folks were coming around more often and staying a bit longer. Little has changed since I started making jerky, except my family and friends are now helping me prepare and share my recipes. Our smoked meats are still crafted the simple and honest way, still slathered with my favorite sauces and seasonings and still smoked in small batches using real hardwoods – never liquid lumber. The end result is that time-tested and unmistakably delicious flavor you’d get out of your own backyard smoker. For the love of jerky, Justin “Duke” Havlick
Current Product Lineup
Oberto Snacks is looking to its century-old legacy to solidify its future in premium meat snacks. After being acquired by Canada-based Premium Brands last year, Oberto is going “back to its roots” to inspire new product innovations, the company says.