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Watch how Indiana Jerky is made — from European farm to slow-dried snack. Plus the latest from our YouTube channel, Instagram, and blog.
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Stories from Prague, the science behind the bite, and notes from the road.
Prague, 2002: How Indiana Started
Two owners, Rostislav and Radko, one workshop on the outskirts of Prague, and a stubborn belief that real food should taste like real food. The story behind the first batch.
Why Dead Sea Salt Tastes Different
Mineral content, brine chemistry, and how a salt from the lowest point on Earth changes the way meat cures. The not-so-secret ingredient.
Tuna Jerky: How We Hit 73% Protein
Wild-caught Pacific tuna, slow-dried at low temperature, packed with omega-3s. The protein-per-gram leader in the category — explained.
Five Ways to Pair Beef Jerky With Wine
Yes, really. A Czech wine guide for our Beef Peppered and Biltong Original — from Pálava to Frankovka. With timestamps for the impatient.
Inside the Indiana Factory
Stainless steel, audited supply chains, lab-tested protein levels. A walk through our Hradec Králové facility and the standards that haven't budged in 23 years.
Why Trail Runners Love Indiana
Compact, high protein, no refrigeration, no spike-crash. We talked to three ultra-runners about why a 25g pouch beats a gel pack at hour seven.
Building a Vegan Jerky That Doesn't Apologize
Pea, sunflower, pumpkin, fava bean. The four proteins behind Indiana Vegan Original and why we refused to launch until the bite was right.
The Chief on Every Pack — Decoded
The medallion you see on every Indiana product. What it means, why we drew it that way, and what "Real Bite of Power" actually stands for.