Black Garlic Pork Jerky So Good, You'll Walk the Streets of Beijing Looking for More
This jerky was born on the streets of Beijing. Literally. BonJerk founder Anica Wu spent hours wandering neighborhoods in 2010, vendor-hopping for the perfect bowl of Zha Jiang Mian — those legendary "fried sauce noodles" layered with aged, rich, salty goodness over impossibly chewy noodles. She couldn't stop thinking about them. So she turned that obsession into a jerk.
Black garlic puree brings a deep, sweet, almost molasses-like funk that regular garlic could never. Combined with gluten-free tamari, ginger, and pineapple juice, this is the most sophisticated snack in your bag — and it knows it.
Tasting Notes
🧄 Rich & Funky — Black garlic puree delivers deep, sweet, earthy complexity
🫘 Umami Bomb — Tamari and aged flavors bring that savory-salty punch
🫚 Bright Lift — Ginger and pineapple juice add a clean, citrusy finish
Why This Jerky?
Made with humanely raised pork from Spring Run Farm — Berkshire, Duroc, and Hampshire hogs, non-GMO fed, no antibiotics, no added hormones. This black garlic pork jerky was developed by a classically trained whole-animal butcher obsessed with bringing authentic East Asian flavors to premium snacking. No shortcuts, no fillers, no nonsense. Just big, dark, delicious energy from responsibly sourced pork.
