At Side Project Jerky, we’ve spent over a decade on a flavor adventure, crafting jerky that goes beyond the ordinary.
Since 2012, our founder Marcos Espinoza has teamed up with some of Philly’s best chefs—like Jen Carroll, Jonathan Adams, and Sean Magee—to create flavors that tell a story and celebrate cuisines from around the world.
We’re all about exploring new tastes, and every batch starts with a blank canvas of beef, ready to be transformed into something special. Recently, we’ve joined forces with Kiki Aranita, the mastermind behind Poi Dog sauces. Her Hawaiian-inspired sauces bring even more flavor and creativity to the mix, making our jerky something truly unique.
Our jerky isn’t just a snack; it’s a tribute to the diverse cultures and flavors that inspire us. So whether you’re a curious foodie or just someone who loves a good bite, we invite you to taste the world with us—one piece at a time.
BERBERE JERKY, 2OZ. PACKAGE
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Ethiopian-inspired flavor that packs sweet heat and citrus into every delicious bite.
Gluten free. 2 oz. Package
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Beef, tamari, berbere spice (chiles, ginger, garlic, coriander, cardamom, basil), kosher salt
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21 grams Protein
MONGOLIAN JERKY, 2OZ. PACKAGE
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Sesame, soy, and fresh ginger sweetened with brown sugar. Genghis would be proud.
Gluten free. 2 oz. Package
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USDA Choice top round, tamari, brown sugar, ginger, garlic, sesame oil, sesame seeds.
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13 grams Protein
PHO JERKY, 2OZ. PACKAGE
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Our first ever Limited Release flavor, Pho was so popular that this portable version of the classic Vietnamese noodle soup is now on the full-time roster!
Zero added sugar, Gluten free. 2 oz. Package
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USDA Choice top round beef, mushroom stock, soy sauce, sriracha, lime juice, coriander, cinnamon, cloves, cardamom, fennel seed, black peppercorn, star anise, and Thai basil
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15 grams Protein
Side Project Jerky provides a unique jerky eating experience crafted by chefs who desired a side project of their own.
It dates back all the way to our first collaboration with Chef Sean Magee, whose idea to perfectly encapsulate the joy of eating a delicious bowl of pho was brought to life through a recipe featuring a signature blend of herbs and spices. Chef Jonathan Adams has always had an affinity for the Great American West — complete with cowboys and the smell of deliciously smoky, barbecue. Combining Rival Bros Whistle & Cuss blend with ingredients such as smoked paprika and balsamic vinegar, Chef Jonathan Adams replicates the sweet, smoky flavor of burnt ends. Most recently, during our collaboration with Chef Jen Carroll, she opened our eyes to the magic of Berbere spice blend. Endlessly versatile and delicious, her Ethiopian-inspired creation packs sweet heat and citrus.
Preserving the magic of what we discovered in the test kitchen, and bringing it to the products that are now available on the shelf nationwide is something we take great pride in. Bringing that consideration and creativity to beef jerky allows us to create the best representation of a place in portable snack form. Most of all, we aim to expand people’s palates beyond your standard jerky offerings. 
