Kuivalihakundi Chicken Jerky Sriracha

Chicken jerky for spice fans. Don't let the "Sriracha" name fool you — Kuivalihakundi's Sriracha-style chicken jerky uses both red chili AND Naga Jolokia in the cure, which means the heat goes a fair bit harder than your average sriracha snack. The base flavour is the familiar tangy garlic-chili profile, but with a slow-building chili kick that proper spice fans will appreciate.

What's in it

Chicken breast, gluten-free soy sauce, red chilli pepper, sugar syrup, honey apple cider vinegar, garlic, Naga Jolokia chilli (sugar cane vinegar). The honey apple cider vinegar adds the slightly sweet-tangy backbone. The Naga Jolokia is what pushes the heat past most "sriracha" snacks.

Why it works

Sriracha is built on red chili, garlic, vinegar, and a touch of sweet — three of those four are jerky-friendly building blocks anyway. Adding Naga Jolokia to the mix gives the heat actual depth, and concentrating everything via slow-drying turns it into a tangy, garlicky, properly spicy strip with the kind of moreish quality that makes sriracha so popular in the first place.

• 65.7 g protein per 100 g — one of the highest in any jerky
• 3.1 g fat per 100 g
• Gluten-free
• Made in Finland with Finnish chicken
• 3.5 g sugar per 100 g
• Allergen: contains soy

How to enjoy it

Standalone snack. Crumbled on top of ramen for crunchy spicy garnish. With cold beer at a barbecue. As a chicken-and-chili craving fix that doesn't require ordering takeout. Throw a bag in the gym bag and you've got a post-workout protein hit with actual personality (and actual heat).