The BASAJERKY project has successfully reached its conclusion, achieving its main objectives and demonstrating the technical feasibility of a new generation of dehydrated meat snacks made from Basatxerri pork.

Led by Basatxerri, a cooperative of traditional Basque farmhouse pig farmers, and developed with the support of Leartiker, the project focused on the development of a jerky-style product characterized by its high protein content, long shelf life, and convenience. The initiative emerged with the aim of diversifying the cooperative's product portfolio through an innovative offering capable of responding to emerging consumer trends while delivering significant added value.

An Innovative Product with Promising Results

Throughout the project, activities including technology scouting, formulation design, prototype development, process validation, and final product characterization were carried out. This work enabled the definition of both an appropriate formulation and the key processing parameters required to obtain a safe, stable, and sensory appealing meat snack.

Among the most significant achievements was the development of a product with a protein content close to 62%, confirming its potential to compete within the growing market for high nutritional value foods. Furthermore, the project validated the technical feasibility of the manufacturing process and identified the key variables influencing final product quality.

The project also generated valuable knowledge regarding the influence of raw materials on this type of product. The studies demonstrated that obtaining a stable, homogeneous product with optimal sensory characteristics requires the use of raw materials with low fat content and a high degree of muscle uniformity.

A Solid Foundation for Future Industrialization and Commercialization

Beyond the product-level results, BASAJERKY has established the technological foundations required for future optimization and scale-up activities. The work carried out has contributed to a deeper understanding of the interaction between formulation, drying processes, water activity, and the final characteristics of the product, generating highly valuable knowledge for future developments.

A particularly noteworthy outcome of the project is that, in addition to producing experimental laboratory prototypes, a commercial prototype has been developed with characteristics aligned with market requirements, positioning it to move forward into the next industrialization and market launch phases.

With the completion of the project, Basatxerri now has a solid technological foundation to continue progressing toward the industrial production of this new range of meat snacks. The results reinforce the cooperative's commitment to innovation and sustainable diversification, while opening up new opportunities to bring high-quality products tailored to the demands of today's consumers to the market.

For its part, Leartiker highly values the collaboration developed throughout the project, which serves as an example of how applied research and technology transfer can become key tools for enhancing competitiveness and driving innovation within the agri-food sector.

The BASAJERKY project has been funded through the Fast Track Innobideak programme of SPRI and the Basque Government.