…the classic among the spices rearranged. Swiss Maggia pepper meets smoked salt and flatters your palate with cane sugar. Helvetic Barbecue’s tip for this: When marinating, allow the spice salt to soak in for approx. 1 hour per 1 cm of meat thickness.
Helvetic Barbeque has the first Swiss Made certified BBQ Sauces and Rub’s. The products are characterized by the 70-90% share of Swiss raw materials and achieve the unique taste through the regional influences of Switzerland.
Swiss salt, Swiss sugar, Maggie pepper