About us
Tasman Ch’arki is premium smoked beef jerky, made by Mark and Alecia on Hobart’s eastern shore. We craft our small batch Ch'arki with pride and passion and patience. We pay homage to what has been, but not without seeking to forge our own way forward. Inspired by Mark’s Canadian prairie roots, our Ch’arki’s deep, rich flavours and unique texture reflect where we're from, and the lands we call home.
We feverishly seek out local Tasmanian ingredients and suppliers, in order to connect taste and place as much as possible. So if like us, you seek out the truly authentic, the delightfully distinct, we welcome you with open arms to our family, we are a family owned and run business after all, and to Tasman Ch'arki, that whilst difficult to pronounce, we hope, is impossible to forget.
Tasman Ch’arki is fully accredited by the Tasmanian food safety authority and HACCP compliant.
What the Ch’arki?
That was the name bestowed upon smoked, dried and salted meats, centuries ago by the Quecha people of Peru. Years later, here we are. Indulging in the art of it. In the timeless craft of it. Now, you might know Ch'arki better as jerky. It's where the word jerky comes from, but know this, not all jerky is the same. Not by a long stretch. And it's a long stretch back in memory now when we first stumbled upon the real deal. And from that first bite in youth, we've forever wanted to bring to the world the most authentic, genuine, jerky we possibly can. No added nonsense. Just carefully curated blends of spices and the perfect hint of smoke.