最高傑作
本当においしい肉って？
素朴な疑問に対する答えのひとつとして
熟成肉のジャーキーにたどり着きました。
肉の旨さを最大限に引き出すことだけを考え
肉職人ならではの独自の丁寧な積み重ねを。
誕生したクラフトジャーキーの原材料は、肉と海塩のみ。
噛みしめるほど肉の味がするジャーキーを神戸から。
“What is quality meat,” you ask? In order to answer such a simple question, we arrived at one single solution: premium aged beef jerky. Solely determined to bring out the meat's maximum flavor, we adhere to the original step-by-step recipe that could only be made by meat connoisseurs with the most expertise. The key to this masterpiece? Meat and seasalt marination. The more you chew, the more flavor of the meat you can savor -- we offer you our beef jerky from Kobe.
NICKJERKYが掲げるシンボルマークは、遙か２万年前クロマニョン人によって描かれた
ラスコー洞窟壁画の一場面をモチーフとさせていただきました。
「洞窟壁画の最高傑作」が連なる遺跡群は世界遺産に登録。
躍動感に満ちた壁画は、人がまだ文字を持たなかった時代
いかに豊かな創造性を獲得していたかを想起させます。
NICKJERKYも同じく最高傑作を目指し
いつの時代も舌の記憶に響くジャーキーを追い求めます。
The symbol of NICKJERKY finds its inspiration from one of the scenes in the Lascaux cave paintings drawn by the CroMagnons from 20,000 years ago. A “ grand masterpiece of cave paintings,” these timeless ruins have been recognized as a world heritage site. These murals, full of hope and aspiration during a time when humans still did not have a written language, remind us of the overwhelming amount of imagination that was needed. Likewise, NICKJERKY strives to become a grand masterpiece – a jerky that holds not only an unforgettable, but also timeless flavor in our mouth’ s memory.
精肉店ならではのフットワークと目利きを生かし牧場に足を運び、格付けだけでは表せない肉の「個性」と「価値」を見極めます。
Emphasizing the visual sensitivity and craftsmanship only found in butcher shops, we made our way directly to the farms in order to make sure and decide - with our own eyes - the uniqueness and value of the meat, which can't be expressed simply through written ratings.
熟練の職人技を駆使して、余分な筋や脂をカット。 肉の筋繊維を見定め、筋繊維に沿いながらジャーキーに最適な塊を切り出します。
Fully utilising the savoir-être of expert meat connoisseurs, we take out the unnecessary parts, such as the tendon and the fats, leaving only the finest parts of the meat to be used. Outlining the beef tendon' s network, we cut out the finest untouched block of meat for the jerky.
ブロック肉の表面に海の成分を凝縮した天然塩を擦り込み、手間の幸、時間の幸が働いて塩が浸透するまでじっくり寝かせます。
Rubbing in natural seasalt on to the meat, the tedious, time-taking processes harmoniously work together. We allow the salt to completely seep in until the meat is completely marinated.
遠赤外線とマイナスイオンを放射する専用セラーで、ブロック肉の中心部まで熟成。アミノ酸、旨味･甘味成分が格段に増加します。
Concentrating all the far infrared rays and anions in our special cellar, we age even the deepest parts of the blocks of meat - exponentially increasing the level of amino acids, umami and sweetness.
食感や味わいの決め手となるジャーキーの厚み。 薄すぎず、厚すぎず、歯応えと旨味が際立つ絶妙な厚みを人の目で微調整します。
The deciding factor of the meat's texture and savory is the thickness. Not too thin yet not too thick. We measure the thickness to the finest detail that can only be seen by the human eye, giving our jerky exceptional umami and chewing sensation.
肉の厚みと水分量を見極め最適な温度・湿度・風力・時間で加熱乾燥。絶妙な厚み✕乾燥室の管理が肉独自の深い旨味をさらに引き出します。
Analyzing the beef's thickness and moisture, we dry the meat with precisely measured settings from temperature to ventilation and timing. With perfect conditions, we accentuate the meat's original umami.
ジャーキーはワインのように包装されてからも熟成が進みます。 そこで瞬時に旨味を閉じ込め、酸化を防ぐ包装でお届けします。
Like wine, the meat holds more flavor the more it matures. We lock in the umami packaging the jerky within a blink of an eye that specifically prevents oxidation.
100gの肉はおよそ20g、約1/5まで凝縮し肉本来の深い味わいと濃厚な旨味を誇ります。 ゆっくり時間をかけてお楽しみください。
Concentrating 100g of meat to20g (1/5 of its original weight), we pride ourselves on the original, deep savory and rich umami of the meat. Please take the time and fully relish in our extraordinary beef jerky.
海の成分を凝縮した自凝雫塩 -おのころしずくしお-は
鉄釜に薪をくべて約 40 時間かけて炊き
杉樽で一晩寝かせた希少な塩。
手間暇を惜しまず炊き上げられた天然塩が、ジャーキーの旨さに寄り添います。
“Onokoroshizukushio”- is a rare salt made of huge amount of time and effort, approximately 40 hours of cooking in an iron kettle by adding a log to the fire. Letting it rest overnight in a cedar cask, finally it will be a natural salt condensed with composition of sea water. This salt will add a twist to the deliciousness of our jerky.