Specialty Meats & Seafood
Smoked brisket, chopped bacon, gyros, crab cakes and halibut — cuts you will not find in a #10 can. Every item here is fully cooked before freeze-drying.
Cook it properly — every time
Freeze-drying preserves food by removing water. It is not a sterilisation process and does not kill bacteria. Rehydrating with hot water is not a substitute for cooking.
Everything we list on these pages is fully cooked or prepared before freeze-drying. Rehydrate it, heat it through, and serve. If you ever buy a product elsewhere that is labelled raw or uncooked, treat it exactly like fresh raw meat and cook it to a safe internal temperature — 165°F for poultry, 145°F for whole cuts with a rest, 160°F for ground meat.
We have deliberately excluded Freeze Dry Wholesalers’ raw and uncooked range from this site — around 30 products including raw shrimp, uncooked chicken, and raw fish. We are not comfortable recommending raw animal protein for emergency storage, where safe cooking and clean-up cannot be guaranteed. You can find those items on their own site if you want them; we simply will not point you at them. Here is our reasoning in full.
Looking for the Staples?
Beef, chicken and sausage in sealed 25-year cans come from our other partner.