The New Lineup
PS Seasoning is expanding its home meat processing portfolio with four new kits — Fresh Italian Sausage, Pepperoni Snack Stick, Smoked Maple Bacon and Jerky - Candied Jalapeño — bringing the Iron Ridge, Wis.-based supplier's total home kit count to 27. The products, available beginning Sept. 15 via psseasoning.com and select retailers, are designed to lower the barrier for first-time home processors by bundling pre-portioned seasonings, cure and casings with step-by-step instructions.
Pricing ranges from $11.99 for the Smoked Maple Bacon and Candied Jalapeño Jerky kits to $29.99 for the Pepperoni Snack Stick Kit. The Fresh Italian Sausage Kit retails at $24.99. Batch yields run 25 pounds for the sausage, snack stick and bacon kits, and 15 pounds for the jerky kit. All four formats can be adapted for wild game — a deliberate positioning move ahead of fall hunting season across much of the country.
Protein Demand as the Market Driver
The launch tracks with accelerating retail protein demand. According to The Power of Meat 2026, a joint study from FMI and the Meat Institute, protein has grown in importance for 42.0% of Americans, and 45.0% of shoppers report actively trying to prepare more meals containing meat or poultry. That consumer orientation toward hands-on protein preparation has created a meaningful opening for ingredient suppliers that can serve both the artisan butcher-shop and meat-market channel and the home-processor segment simultaneously.
PS Seasoning, a subsidiary of Dervati — the Hanni family's third-generation food-experience company — already formulates for commercial processors operating at scale, supplying seasonings and processing solutions to meat markets and butcher shops. The kit format applies the same flavor development infrastructure to the direct-to-consumer channel, a dual-channel approach that mirrors moves being made across the specialty ingredients and private-label foodservice space. The company reports producing more than 80 million pounds of seasoning annually across more than 5,000 unique blends.
Formulation Credentials and Digital Tools
The company's credibility in the segment rests partly on four certified Master Meat Crafters who have completed the University of Wisconsin–Madison's two-year program in meat science, food safety and processing. Stephanie Neu, a Master Meat Crafter at PS Seasoning, noted that removing the sourcing and measurement hurdles is the key to getting beginners through a successful first batch. "Once people understand the fundamentals, there are so many ways to experiment with different proteins, flavors and techniques," Neu said.
Alongside the four kits, PS Seasoning launched a free Meat Block Calculator on its website — a formulation tool that applies commercial-processor logic to home batches, outputting exact seasoning, cure and water measurements in pounds, ounces or grams based on raw meat weight. The tool reflects a broader supplier strategy of using digital resources to deepen customer engagement and move users along the processing learning curve, a tactic increasingly common among ingredient and seasoning companies competing for the enthusiast home-cook segment.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
