In 2021, just before Sydney’s second lockdown, Wes’s life took a sharp turn. A serious motorbike accident ended his days working for someone else — but kicked off something better. With time to heal and a lifelong passion for good meat, Bracko’s was born.
What started as a backyard hobby quickly became an obsession. Wes set out to make the best biltong and droëwors in Australia — not the cheap, chewy stuff, but the kind that makes you stop mid-bite and say, “Now that’s proper biltong.”
He uses 100% Aussie marble score 6–7 wagyu, traditional air-drying methods, and bold, no-BS flavour that punches above its weight. Every batch is crafted with care, the old-school way — because shortcuts might save time, but they kill quality.
Wes isn’t just a maker; he’s an all-in, round-the-clock tinkerer. He’s the type to be up at 2am scribbling spice ideas while Sharon sighs in the background — because when inspiration hits, sleep can wait. That relentless creativity led to some wild favourites, like Fusion, a perfect mix of Aussie native ingredients and South African tradition that somehow just works.
What started in a shed has grown into something bigger than he ever imagined. Bracko’s is now stocked in stores right across New South Wales, and Wes is a familiar face at markets every weekend, where he’s always up for a yarn and quick to hand out samples. He loves seeing people’s faces light up when they taste real biltong — that’s what keeps him going.
Every pack tells a story of resilience, flavour, and pure Aussie spirit. Hard times built it. Big flavour backs it.
This is biltong done properly — made by someone who genuinely gives a damn.