Chinese flavors were developed across centuries of craft and care. Bonjerk is our way of staying close to those flavors we grew up with—the ones that appeared on dim sum carts, at family dinners and in the meals that always made our house smell like home. Born in Hong Kong and raised in Kansas, Anica Wu created Bonjerk as a flavorful confluence of those two worlds. Every new recipe starts with hours of experimenting in our kitchen. Our jerky is made with pork— the soul of Chinese cuisine. During the Shang Dynasty, pigs were kept indoors alongside families. A pig under your roof meant your house was lived in. It meant home. Honoring the animal is what led me to whole-animal butchery and to the belief that “farm to table” is a responsibility, not just a concept. We take pride in sourcing thoughtfully, with the goal of eventually using the entire animal across our product line.