Rub My Hog™ Original

Rub My Hog™ Original

Balanced seasoning for real food.
Built to make dishes taste finished — not covered up.

• Savory, aromatic, gently warm
• Not overly salty
• Not heat-forward
• Made for restraint

What it does

It rounds food out. The flavor shows up after heat — deeper, smoother, more complete. People ask what you did, not what you added.

Use it on

• Chicken, pork, beef
• Seafood and shellfish
• Burgers, fries, potatoes
• Eggs and breakfast
• Beans, chili, vegetables, soups, stews

If you cook it often, it belongs here.

How to use it

• Use less than you think.
• Light shake before cooking.
• Let the food rest.
• Add a tiny pinch at the end only if needed.

Don’t layer it. Don’t press it in. Trust it.

Quick test

Dust a pinch on a fry or cracker and taste it cold. Now cook something with it and taste again. Same rub — different moment.

Built from real use

• Developed in a working kitchen
• Refined through high-volume service
• Made for consistency, not trends

No influencer tricks. No shortcuts.

What it’s not

• Not a heat bomb
• Not sugar-forward
• Not designed to hide mistakes

Rub My Hog™ Original respects the food.

Ingredients

A balanced blend of salt, spices, and aromatics.
No fillers. No shortcuts.
(Full ingredient list on label.)

Simple uses

Three places to start. Full recipe page coming soon.

Roast chicken, finished right
Light season. Roast hot. Rest well. Finish with a small pinch.

Chopped brisket (sandwiches & more)
Chop warm. Mix lean + finely chopped fat. Season lightly. Optional: diced pickled jalapeños.
Great in sandwiches — and folded into eggs, chili, beans, or fries.

Breakfast eggs
Cook simply. Season after cooking with a tiny pinch. Stop.

Start here

One bottle. One shake.
Use it for a week on what you already cook — you’ll know exactly where it belongs.