Overview
Here at PS Seasoning & Spices, our passion is not only great tasting food, but the moments that are made in the kitchen and at the dinner table.
Tags
- Specialty Grocery Store
- Foodservice Distributor
- Shopping Retail
- Shopping & Retail
Description
Harold Hanni founder of PS Seasoning & Spices and Pro Smoker ‘N Roaster®, was born during the Great Depression in 1931. His father Gottfried taught him everything there was to know about making great cheese and smoked sausage. The family relied on these skills to stretch their resources during tough times. When Harold Hanni returned from serving his country during the Korean War he had a renewed interest in the art of sausage making. As the Hanni family grew, Harold shared his love for sausage making with his five sons. Harold’s passion for the craft inspired him to build a homemade smoker from an old chest freezer.
One cold Wisconsin winter day in 1976 Harold’s homemade chest smoker caught fire and nearly burnt the garage down. This near disaster inspired Harold to design a safe smoker oven, the Model 100. Soon after, Harold and his sons began making smokers and mixing seasonings for grocery stores and specialty shops. Harold’s son Ken continues the legacy today as Pro Smoker ‘N Roaster® and PS Seasoning & Spices are currently sold throughout the United States as well as in nine different countries.
PS Seasoning & Spices offers custom seasoning blends using the freshest ingredients. Over the years, we have won several state and national awards such as Reserve Grand Champion at meat competitions as well as several BBQ awards including “The Big Pig Gig” in Wisconsin. Our customers have taken home hundreds of state and national awards by meat processor associations including AAMP, Wisconsin, Minnesota, Nebraska and many more. Joe Hanni (Harold’s Grandson) continues in the family tradition of sharing great tastes by producing “do it yourself” videos on BBQ, sausage making, and smoking with PS Seasoning & Spices. We look forward to blending our success with yours.
Harold is now retired, but still stops into the office from time to time to take part in research development and to share stories from a “seasoned” sausage maker.
