Getting state-specific with barbecue sauce

The summer may be at an end, but companies can still tweak their hot sauce and barbecue sauce labels to meet consumers. One way to add some specific style to these sauces is to focus on exactly where they originate from. Any true barbecue fan will know that the taste and presentation will differ depending on where the barbecue hails from, and that the “real” examples come from throughout the South.

If you know the dominant tastes for each state, you can use that when trying to reach certain demographics. For example, Serious Eats pointed out that Texas barbecue tends to use meat drippings as a basting liquid, while cooks from the Carolinas employ a vinegar sauce. The source said that this sauce also has a particular, runny consistency. In many of these cases, the sauce matches specific flavors in the barbecued meat itself.

Even individual states will likely have a large variations. The Washington Post recently listed some of the different tastes found in Virginia. While the northern part of the state tends to use tomato-based sauces, the Southside Tidewater region employs “a hint of mustard.” On top of that, the Shenandoah Valley region reportedly uses “herbaceous basting sauce.”

All of this suggests a mouthwatering variety of flavors, so why not go the extra distance with your labels? A new look can start with a professional-quality printer, ready to make all the labels you need in the right sizes.

You can use the Primera LX900 for great sauce labels. Visit our U.S. store page here or our Canadian store here to learn more about this terrific printer.