In 2021, just before Sydney’s second COVID 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 hobby quickly became a full-blown mission: to craft the best biltong and droëwors in the country using 100% Aussie marble score 6-7 wagyu, traditional air-drying methods, and bold, no-BS flavour.

Wes isn’t just a maker — he’s a creative force. He’s always dreaming up new ideas (you might find him at 2am scribbling spice ideas while Sharon groans in the background — but hey, good flavours don’t clock off) and has created some wild, crowd-favourite flavours — like Fusion, an Aussie native and South African technique that somehow just works.

Hot rods, meat, and a good yarn — that’s Wes. He’s the one behind the stall, behind the flavour, and behind every pack of Bracko’s.

Hard times built it. Big flavour backs it. This is biltong, done properly.