Linguists contend that to be coarse is to be brutish or unrefined. Wine snobs might doubt a Dijon without a dry white. To both, we say, baloney. Sure, our mustard is good and grainy. And we don't miss the vino in our amazing recipe (partly because we're drinking it from a glass). We figure we'll bring the purists along when they taste it in a deviled egg. Or with a charcuterie board. Or, on baloney.
Surrounded by a team with a can-do attitude, clever branding, and a test kitchen from a food-taster dream, The New Primal launched in 2012. In short order, the meat-eating masses were devouring its thoughtfully-sourced, insanely-good jerky. Today, with conscientious and patient innovation, The New Primal aims to offer compelling ways to get more hands in the kitchen and hearts around the table. As those hands and hearts join in sharing a meal, the Founder encourages everyone to make a "Return to the Table."