Chomps Snack Sticks Free Range Venison Cracked Pepper & Sea Salt



Chomps® Snack Sticks Free Range Venison Cracked Pepper & Sea Salt. 0g total sugar per serving. 9g protein per serving. With grass fed beef added. Raised in a free range environment as nature intended. 24 snack sticks. No nitrates*. No nitrites*. *Except those naturally occurring in celery juice and sea salt. Certified P, Paleo. Certified GF, Gluten-Free®. Whole 30 approved. Venison raised without antibiotics or hormones. 24 sticks - 1.15 oz. EA. Net wt 27.6 oz (768g).

Other Description

Made with 100% grass fed venison. We have committed to use the highest quality ingredients to offer our customers the tastiest portable snacks on the planet. Chomps are made with 100% grass-fed and grass-finished venison from animals that are: Raised in a free range environment as nature intended. Pasture raised. Never given any antibiotics or hormones. Mild. Smoking. Medium. Hot. U.S. Inspected and Passed by Department of Agriculture. Our product: Chomps are Whole30® approved, certified gluten free and certified paleo. We've worked hard to develop a nutritious product that works for everyone's lifestyle; athletes who need the perfect post-workout fuel, hikers who want a convenient snack on the trail, busy moms looking for quality foods for their family and anyone else who'd like to trade in junk food for something better. Happy chomping! Team Chomps. Questions or concerns? Email: [email protected].

Nutrition Facts

Serving Size: 1.0 Stick

Servings per Container: 24

Energy 100
Total Fat 6 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 290 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g
Daily Percent Of Vitamin A 0
Daily Percent Of Vitamin C 0
Daily Percent Of Calcium 2
Daily Percent Of Iron 4


100% Grass-Fed Venison, 100% Grass-Fed Beef, Water, Sea Salt, Encapsulated Lactic Acid, Celery Juice, Black Pepper, Red Pepper, Garlic Powder, Coriander, Stuffed in a Beef Collagen Casing.


Logic Meat Locker LLC
465 Bayfront PL. Naples, FL 34102
[email protected]