The Southwest doesn’t whisper its flavors. It builds them slowly — sun, dust, smoke, and time.
Signature Southwestern starts with guajillo pepper, one of the region’s quiet heavyweights. It’s not blistering hot. It’s deeper than that. Tangy. Earthy. A little smoky. The kind of pepper that brings complexity instead of chaos.
Then comes cracked red pepper for backbone. A flash of lemon zest for lift. Not enough to dominate — just enough to wake everything up. The result is balanced heat and brightness layered over real beef, dried properly, without shortcuts.
This isn’t jerky built for novelty. It’s built for depth.
Every batch is made with all-natural ingredients, no sugar, no nitrates, no preservatives, no soy, no MSG. Gluten-free. Keto-friendly. High in protein. Low in fat. Clean enough to eat often. Bold enough to remember.
You taste the beef first. Then the guajillo rolls in — warm, rounded, unmistakably Southwestern. The citrus flickers at the end, leaving you ready for another bite.
It feels like desert air at sunset. Quiet. Expansive. Honest.
