Our Buffalo Jerky is made with 100% grass-fed American buffalo (bison) that naturally restore the Great Plains as they roam, bringing an entire ecosystem back to life.
Wild Idea Buffalo, founded by Dan and Jill O’Brien, covers some 100,000 acres of open prairie in South Dakota.
As the buffalo range across the open prairie, they do more than munch: Their hooves replant native grass seeds that fall from their coats, restoring the grasslands. And as the grasslands spring back to life, so do native birds, prairie dogs, foxes, hawks, eagles, reptiles, small mammals and more. As Dan says, “Conservation and the protection of prairie biodiversity are our main products. Buffalo meat is the delicious byproduct that (sometimes) helps pay the bills.”
To season our Spicy Buffalo Jerky, we use organic aji molido, Argentinian ground red chile pepper.
Patagonia founder Yvon Chouinard first tasted this distinctive chile while camping with gauchos in 1967, and we recently found the right source for it high in the province of Salta, in the arid, mountainous northwest. Its mellow heat flavors every bite of Spicy Jerky and complements the robust yet clean taste of grassfed bison.
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A healthy pasture on the Northern Great Plains is home to 2,095 species of amphibians, reptiles, mammals, butterflies, birds, grasses, sedges, and wildflowers. Bison graze here.
It is not possible for us to talk about eating meat without addressing the reality of harvesting animals.
The more I watch them, the more I appreciate them.
There are over 9 million species on this earth and, with little variation, we share the same genetic material with all of them.