The Black Cow

$2.80

$2.80 each

CandySKU: 193200

Since you asked about the “Black Cow candy bar,” I assume you’re referring to The Black Cow candy traces its roots back to the 1920s, originally introduced by the Holloway Company in Chicago as a chocolate-coated caramel sucker, akin to a Sugar Daddy but dipped in chocolate. Marketed as a slow-eating treat, it was a companion to Holloway’s Slo Poke, sharing a similar caramel base. The name “Black Cow” likely nodded to a popular ice cream soda made with chocolate syrup and cola, though exact origins are murky. It gained traction through the mid-20th century, becoming a nostalgic favorite, especially among soldiers during World War II for its rich, chewy appeal.

By the 1970s, the stick version faded as production shifted away from the chocolate coating, and the candy disappeared for decades after Holloway’s assets were absorbed by companies like Nestlé around 1990. In 2011, the Warrell Corporation revived Black Cow under its Classic Caramel brand, reintroducing it as a chocolate-flavored caramel bar—sans stick or coating—capitalizing on nostalgia alongside Slo Poke’s return. In 2013, Atkinson Candy Company acquired the Black Cow line from Warrell, integrating it into their portfolio.

Today’s Black Cow is a 1.5-ounce bar of chewy, chocolate-infused caramel, kosher and gluten-free, but it differs from the original sucker. Fans of the old version often lament the loss of the distinct chocolate shell, though it retains a loyal following for its unique flavor, bridging decades of candy history.

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From Harvard Health Publishing:

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.

Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”

At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.

Nitrates in processed meats (including processed jerky products)

“Cured or processed meats — bacon, sausage, hot dogs, and ham, as well as deli meats such as chicken, turkey, roast beef, and salami — often contain added nitrates and nitrites. These compounds prevent the growth of harmful bacteria, add a salty flavor, and make the meat appear red or pink.
Traditionally, food producers used synthetic sodium nitrate, but many now use nitrates derived from vegetables such as celery. The packaging on these products often contains phrases like “no added nitrates or nitrites.” But the fine print usually says something like “except those naturally occurring in celery powder.”

While natural nitrates might sound healthier, that’s not the case — your body can’t tell the difference. Nitrates convert to nitrites, and in the stomach’s acidic environment, nitrites interact with certain components concentrated in meat to form N-nitroso compounds, which are potential carcinogens. Earlier research suggested that these substances might be responsible for the increased colon cancer rates seen in people who eat lots of processed meat. But the connection remains unclear, says Dr. Willett.

However, there are other reasons to avoid processed meat, which he considers to be one of the least healthy types of food people can eat. “Processed meats contain other additives and are very high in sodium, which is a well-established risk factor for high blood pressure and heart disease,” he says. Many observational studies have linked high intakes of processed meat to a higher risk of cardiovascular disease.”
At Oak Cliff BBQ Company we do not use nitrates to cure our beef jerky. Properly smoked and dried out jerky will last approximately six months.

Our policy on consumption of our jerky has been reduced to two months from the smoke date, and one month from the package date. This ensures that our customers DO NOT consume nitrates, but rather the freshest, additive free jerky available anywhere.

As for nitrates in general? Oak Cliff BBQ Co’s take is simple: Never consume processed jerky made with nitrates.