Soon — industrial production. But for me, it’s not just about starting a plant.

Soon — industrial production. But for me, it’s not just about starting a plant.

My journey in this craft began many years ago, when I learned from my father.
He taught me the most important lesson: to respect the product and to value the hard work behind every flavor.
Later, I opened my own restaurants, built and led teams of chefs, and created gastronomic experiences that guests remembered for years.

Today, after walking that path, I’m standing on the edge of a new chapter — the industrial production of Papa Did It jerky.
And for me, the challenge is clear: how to bring the same hands-on craftsmanship, attention to detail, and soul into larger volumes without losing quality.

We are building our process to meet all standards, laws, and the strict requirements of the USDA.
To me, these are not just boxes to check — they are a guarantee of an honest, safe product that I would proudly serve to my own family.

My goal is simple: for every package of Papa Did It to hold the same taste, texture, and aroma as if I made it myself.
When someone opens it, I want them to feel the same love for the craft that we put into creating it.

Soon, we’ll start production. And this is only the beginning.

Papa Did It — meat you can trust.