It started with a trip to South Africa in 2016 when I was first introduced to biltong at a rugby match in Cape Town. I thought it was weird to sell brown paper bags of meat at a stadium, so I tried it.It was like biting into a piece of steak with an incredible depth of flavor and mouthwatering texture...I was instantly addicted. I ate it almost every day for 3 months straight before returning to the US, where the only place I could find it was a small South African specialty shop in NYC for $100/lb.In 2021, I had the pleasure of meeting Jonny the Biltong King who was making dozens of slabs in his garage in Los Angeles, and I learned how to make it, the proper way.Soon I was spending $100 a week on meat, eating some and gifting some to friends and family to spread the good word about biltong.My first thought was to start weighing and bagging it to sell - just enough to support my own habit.Then I thought, why stop there? This was something I felt I had to share with the world, and I knew just the person to help make that happen.At the beginning of 2022, Jordan Cohen and I teamed up to create Heritage Biltong. Our shared passion for health and wellness, good food, biohacking, entrepreneurship and biltong hopefully gives us the best chance to build something great here, and start by helping people change the way they snack (and do other stuff good too).So much of what is considered "healthy food" today has soy, gums, phosphates, seed oils, and a thousand other things that are causing inflammation.Biltong is just meat, spices, and air. It's healthy, full of protein and has 0 carbs. And it's delicious. It is literally the most perfect snack.We chose the name Heritage to pay homage to the foods of the world: we’re not South African, but we were inspired to share the best snack on earth with as many people as we can. Our flavors similarly pay tribute to the best food and culture from around the world.Please give it a try, I promise you, 9 out of 10 people are blown away when they try it - there is truly nothing else like it.