Bonjerk

Bonjerk was founded by Anica Wu, whose journey from Kansas to California butcher shops instilled a deep respect for every step of the meat‑making process. Drawing on the bold, aromatic flavors she grew up loving, Anica created Bonjerk to celebrate East‑Asian spice traditions while honoring the land and animals behind each bite.

At Bonjerk, quality starts on the farm. The company partners with ranchers who raise hogs in spacious, hormone‑free environments, using antibiotics only when necessary to ensure animal welfare. This responsible sourcing means every cut reflects a genuine commitment to ethical stewardship—respecting ranchers, butchers, and consumers alike.

Anica’s background as a butcher guides Bonjerk’s meticulous approach: meats are hand‑trimmed for optimal texture, then marinated in thoughtfully balanced blends of ginger, garlic, soy, and chili. After a slow‑smoking process, the jerky achieves the perfect harmony of umami, heat, and chew.

Driven by a passion for cultural heritage and sustainable practices, Bonjerk delivers a snack that’s as mindful as it is flavorful. Whether you’re fueling an outdoor adventure or elevating your midday snack, Bonjerk offers an Asian‑inspired jerky experience built on respect—for traditions, ingredients, and the natural world.