Here’s what the Times said about Seattle’s Oberto:
Oberto original-style jerky had “classic truck stop beef jerky nose,” not surprising since it’s a mass-market stalwart. But it had fans, one of whom called it “chewy, smoky and not too sweet or too salty." Detractors commented that it went spongy with extended chewing.
Here’s what I say to Oberto: Thanks for those free bags of jerky.
They arrived unsolicited after I blogged that I was researching jerky.
As Oberto’s national-brand products didn’t quite fit into the artisan jerky story, they went straight into the newsroom swag heap, where they await an auction whose proceeds will benefit charity.
Marketing mavens, you done good this time.
And because I’ve finally learned to use some of the nifty features of the TNT’s blog software, here’s a replay of the video I produced on artisan jerky: