For a long time it felt like barbecue and meat were in it for the long haul. But when this mushroom jerky entered the scene, the sweet and tangy taste we all know and love found a new "better half".
Sustainable goodness
Pan's meat-free jerky gives jerky lovers everywhere an option with a lower carbon footprint than the beef industry produces.
How it does good
Tradition makes way for more sustainable snacks
Beef jerky may have a solid place in the snack world, but the beef industry leaves behind a substantial carbon footprint. Michael Pan, founder of Pan's Mushroom Jerky, came across a better, more sustainable beef alternative when visiting family in Borneo, Malaysia: Shiitake mushrooms. His family recipe for mushroom jerky keeps the texture and taste profile of a standard beef jerky, but without using any meat at all. The mushroom jerky itself contains vitamins, fiber, and antioxidants while producing fewer carbon emissions.
-
responsible sourcing
Pan's produces and packages all of the mushroom jerky by hand in Portland, Oregon. They're proud to be able to offer jobs locally in that area. -
low carbon footprint
It's a priority for Pan's to keep their carbon footprint low. Just being a beef alternative is a big step in the right direction.
How to use it
Step up your omelette game with bits of applewood BBQ mushroom jerky in the mix.
When you're done...
This bag is recyclable through TerraCycle by following our special instructions.
These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.
You might also like
-
-
Sorry, there are no matching products.