Lots of folks ask how I pack so much flavor into my sauces
(sometimes using as few as three ingredients: the chili peppers, water, and sea salt…)
The process begins with this little greenhouse…
and lots of tiny seeds.
“Seed to Sauce”: the story of Linneweber’s Sauce Co.
Our chilis are raised by local growers in the fertile, nutritive soils of Indiana’s Wabash River valley.
Growing the chilis has been a team effort since the very beginning.
My name is Chris Linneweber.
As a welder/fabricator by trade, I know the quality of the end product will be determined
by the amount of effort and attention to detail invested in that product every step of the way.
We lock in our fresh chilis’ flavor by placing them into fermentation within hours of harvesting.
Listening to customers is a huge part of Linneweber’s recipe craft—come hang out with us at a tasting event!
All told, it takes a small army of friends, as well as a lot of hard work and passion, to turn a seed into sauce.
My name is Chris Linneweber, and my goal is to create unique, high-quality, and farm-fresh food products that you’ll want to share with your friends and family.
