The art of dried meat.

The story begins in a small workshop on the outskirts of Prague, where two owners, Rostislav and Radko, decided that the dried meat available in Czech supermarkets simply wasn't good enough. They sourced beef from a single farm in Moravia, brined it with Dead Sea salt because the local salt was too harsh, and dried it slowly, the way their grandfather had taught them.

That first batch sold out in a week. The second sold out in three days. By the end of 2002, Indiana had moved out of the workshop and into a small production facility — the same building, expanded twice, where every piece of jerky is still made today.

We don't make jerky for everyone. We make it for the people who actually read the back of the bag.

Twenty-three years later, the recipe hasn't changed. The salt is still from the Dead Sea. The meat is still EU-sourced and audited. The drying time is still measured in hours, not minutes. And every batch still leaves the building only after passing the same two checks it has since 1999 — moisture content, and a taste test by someone whose surname appears on a payslip.