About Dizzy Pig Small Batch, Craft Seasonings

When and how Dizzy Pig got its start?

In 2000, two guys with a passion for BBQ met on the forum for the Big Green Egg ceramic smoker/grill – Chris Capell [aka Nature Boy] and Mike Kerslake [aka QFan].

They were on a quest to create the perfect bite of food. Store bought rubs and generic spice blends did not impress. So they created their own blends using whole spices they ground themselves. The first five seasonings were released in 2003 to rave reviews, and Dizzy Pig became a trailblazer in the small-batch craft seasoning industry.

Two decades later, Dizzy Pig has grown from a fond dream to a robust brand, with a reputation among celebrity chefs and foodies for innovation, quality, freshness, consistency, and flavor balance… and for just being down-to-earth good people!

What inspired the name “Dizzy Pig”?

The imagery of a roasting pig going around on a rotisserie created a name and mental picture so strong that it couldn’t be dismissed. In reality, the meaning is not so literal. Dizzy Pig just means fun to us now!

What do we hear most from our customers?

“I love your products. They make me look like a genius.”

“I cooked this great meal with Dizzy Pig that everyone loved. Now I wanna cook more.”

That’s why we love what we do!

How beer sparked Chris’ passion for flavors.

“When I was in my twenties, a friend of mine had a beer and ale tasting party where we had to write down what we thought about the flavors. I learned so much from that. It made me think about flavors in a different way, and it moved on to food from there. I was very curious about the flavors and how they interact with each other. Then I learned about how the flavors change once they’re browned, where some are enhanced and others are lost. I am still fascinated to this day about what it takes to make food taste delicious!”