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Himalayan yak chews are made in the Mustang district of Nepal using a three-ingredient recipe — yak milk, lime, and salt — that has been used for centuries to preserve dairy protein in the high-altitude winter. The DC-201-A small format targets dogs up to 15 kg and the growing segment of dog owners who want a single-ingredient chew with full transparency on provenance.
The production cycle takes five to seven weeks per batch: the yak milk is cooked, lime and salt are added, and the resulting pressed block is smoke-dried at altitude. This process drives lactose content below detectable thresholds, making it well-tolerated by dogs with dairy sensitivities. Each batch is tested against FDA and USDA documentation requirements before export. Shelf life is four years vacuum-sealed, which eliminates the cold-chain logistics burden that affects competing chew formats.