Spicy Stick
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When we set out to develop a new Stick flavor, Chila Pepa quickly climbed to the top. It’s fruity and bright at first, almost sweet, then slowly builds into a savory, lingering heat. Then we took our time—three days of fermentation, real wood smoke—and created our most flavorful Stick yet. Bold heat. A touch of sweetness. 10g of Protein.
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Meet Chila Pepa
Known locally as nīoi, or chila pepa, the Hawaiian chili pepper is actually a wild variety native to the Americas. Introduced to Hawai’i over 200 years ago, it is now a staple in every local kitchen. You'll find it simmered into stews, sliced up in poke, or bobbing in water and vinegar in a repurposed salad dressing bottle in the fridge.
That wild fruitiness, that sharp brightness, that slow-building burn. When we decided to make a Spicy Stick, it was always going to be chila pepa.
The perfect amount of heat & flavor!
You can taste (and see) the chila pepa in every bite!
Jo C.
wildly flavorful!
Unapologetically hot. An addictive heat that lingers long after the first bite.
Coco S.
hot fiya!
Bright, delicious and crushable. They eat more like a well-seasoned steak than a meat stick, and I'm here for it. These will be my new go-to for the foreseeable future.
Taylor B.
Time & Smoke
Elias Cairo is the founder of Olympia Provisions, the craft charcuterie house that helped put American cured meats back on the map and the person we asked to make our new Spicy Stick.
Venison is almost entirely lean. Fat carries moisture, rounds out texture, and forgives imprecision, which is why lean meat products have a reputation for being dry and crumbly. The industry’s answer is phosphates. Bind the protein, inject moisture, and manufacture tenderness through chemistry.
Every expert Elias consulted told him this was the only way. Making a moist, complex, and genuinely satisfying venison stick with no added fat, no phosphates, and no additives wasn’t possible. What Elias found instead, through refusal and iteration, is that venison wants to be handled differently. Slowly fermented, gradually wood-smoked, brought gently to temperature.
The result is Spicy—a Stick that holds itself together, not through additives, but through patience and craft.
ingredients
Wild Harvested Venison, Brown Sugar, Contains less than 2%: Sea Salt, Water, Spices, Garlic Powder, Non-GMO Cultured Celery Powder, Non-GMO Cherry Powder, Lactic Acid Starter Culture, in a Dye-Free Beef Collagen Casing.
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