Autumn Yak Chews
Autumn Yak Chews
Blackberry and pumpkin bring a seasonal twist to Himalayan-style yak cheese chews, with a rich, milky taste beneath each Autumn flavour. Dense, satisfying and made for a proper gnaw, it's a harvest-season treat built to keep determined jaws busy.
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Why Doggos Love This
- 🦷 The hard, abrasive surface creates mechanical cleaning action as your dog chews, helping scrape away plaque and tartar.
- ⏳ Exceptionally durable and long-lasting, providing extended chewing enrichment for strong chewers and helping channel destructive chewing into something more satisfying.
- 💪 Naturally high in protein, providing valuable amino acids for maintaining healthy muscle tissue.
- 🥛 Highly digestible and virtually lactose-free, offering a natural alternative to traditional rawhide or synthetic chews.
Suitable For
Suitable for dogs aged 6 months+ with their adult teeth.
Best suited to small to medium-sized dogs and strong chewers with healthy teeth and jaws due to the exceptionally hard, dense texture.
Senior dogs with worn, brittle or missing teeth should not be given the chew in its hard form. Puffing small pieces creates a lighter, crunchy alternative that's easier on ageing teeth.
The Practical Bits
Limit chewing sessions to 20 to 30 minutes to help prevent jaw fatigue.
Remove chew once it becomes small enough that your doggo could swallow the remaining piece whole.
Don't waste the final nub. Soak it in warm water for 5 to 10 minutes, then microwave for 45 to 60 seconds until puffed. Allow it to cool completely before serving as a light, crunchy cheese crisp.
Between sessions, wipe away excess saliva and leave the chew to air until completely dry. Store in a cool, dry place.
Composition, analytical constituents, feeding guidance, dimensions, and extra product information are available on The Spoilt Doggo website.
Composition
Analytical Constituents
Energy & Feeding Guide
Daily Feeding Guidelines:
Pick blackberry or pumpkin and treat your doggo to a long-lasting chew brimming with cosy Autumn flavour.
