How it's made
No shortcuts, and nothing you wouldn't recognise. Here's how the organs go from a Jersey farm to the jar.
Liver, heart and kidney from grass-fed Jersey cattle that have passed inspection. Collected fresh and kept cold.
The organs are cooked to a controlled temperature. A deliberate step, done to a documented food safety plan.
Dried at low temperature so the whole food is preserved, without heat damage or additives.
The dried organs are milled and put into a bovine gelatin capsule. No fillers, no flow agents.
Sealed in a glass jar, in small batches.
Whole animal. Local. Nothing added. Jersey produces some of the finest beef anywhere, and a lot of the organs go overlooked. We take those parts, from local grass-fed cattle that passed inspection, and turn them into something worth keeping. Nose-to-tail, the way it used to be.