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SlantShack Jerky was born from nine college degrees, a crooked roof, a dream, and a sprinkling of destiny. Or maybe it was at a family dinner in North Jersey where dehydrated meat was the main attraction. Or, if you want to go way back, it really began in the heart of a 12-year-old boy wishing for an unlimited supply of his favorite snack. Founder Joshua Kace has had a lifelong passion for meat treats. Add an empty stomach, a slightly slanted post-college apartment, a group of under-employed friends and some late-night kitchen experimentation and you have the makings of a beef jerky revolution.
After months of midnight dehydrating marathons and rave reviews from early taste-testers, Josh and friends realized they might be on to more than just a hunger-satisfying hobby. They decided to share their jerky innovations with the meat-loving masses.
Enter David Koretz, COO extraordinaire, who is now leading SlantShack's jerky revolution, ensuring that carnivores coast to coast have the opportunity to enjoy the exceptional meat treats they deserve.
Today, they work with family farms throughout the Northeast to source sustainably raised grass-fed beef, and partner with Vermont Highland Cattle Company to handcraft jerky with a focus on quality, freshness, and flavor.
Since SlantShack opened for business, they've been named one of the Top Ten Jerkies in America by Maxim, given 5 stars by Best Beef Jerky, featured in The Atlantic, Serious Eats, The Village Voice, The Wall Street Journal, and Food Republic, and generally adored by customers throughout the land.
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