Hey Supporters, I wanted to update you all that the oxidation problem with our sample batch, has been identified. With our last update, we mentioned this problem and the 3 steps were going to take to fix this problem: Oxygen absorbers, strict timelines, and quality checks. I wanted to continue in the spirit of 100%…

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Why is this bar different from Pemmican? Better texture, like a crunchy granola bar made of meat. Shelf Stable with a higher quality preservation of nutrients. Solid and bar form at room temperature (not soft). And therefore not a mess! Ultimately we are not sad we are getting this question a lot. Pemmican is great…

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