FAQS

• HOW LONG DOES PEMMICAN LAST?

Though our bars don’t have an official “expiration date,” we’re in the process of assessing their shelf-life for a definitive answer - we have a piece set aside, unsealed at room temperature - we will update on this process. Like pemmican, MEAT Bars are naturally shelf stable due to the absence of moisture left in the meat of the finished product. Additionally, to reduce risks of oxidation our bars are vacuum sealed and The Bricks (that are mostly for long storage) are double vacuumed sealed to ensure no oxygen and moisture enter into the product. Check out more about our bars here.

• WHAT IF THE BRICK SEAL IS BROKEN?

That should be fine, just store it in a cool dry place or simply vacuum seal it again if possible.

• WHAT IF THE FAT MELTS?
  

No worries. This just means that there are ZERO fillers or preservatives used. The shelf-life of the bars are not affected by temperature as a result of the method we use to make them. Historically, pemmican was eaten during summer journeys in the hot northern plains, and the fat would always be liquid. It doesn't harm the quality of the product at all, and will re-solidify in cooler temperatures.

• WHAT TYPE OF FAT & MEAT DO WE USE?
  

We only use PRIME biltong cut game meat from antelope (no warthog) no trimmings or sinews. Mineral rich sea salt & grass fed & finished beef tallow.

• SHIPPING & RETURN POLICY

All items are final sale and ineligible for refund/return or exchange. We will offer a refund for defective items ONLY, but not because you didn't enjoy the flavor/texture of the product. This is a polarizing product and we HIGHLY recommend trying a single bar sample before purchasing a larger quantity. Please contact us with any questions or concerns.