PigWizard is donating 10% of all Caramel PorkCorn and 25% of logo merchandise online sales to volunteer fire brigades — Cachagua, Mid Coast, and Big Sur — and the three families of Cachagua Fire that lost their homes in the Carmel Fire.
Monterey, CA, October 20, 2020 — PigWizard is donating 10% of all Caramel PorkCorn and 25% of logo merchandise online sales to volunteer fire brigades — Cachagua, Mid Coast, and Big Sur — and the three families of Cachagua Fire that lost their homes in the Carmel Fire.
"As grateful as I am for Cal Fire and all of the city, state and federal fire agencies that are fighting these fires, my ultimate respect is for volunteer fire stations that are the first responders to most rural emergencies in our area," said the PigWizard, Jonathan Roberts.
Proceeds will be donated through Nov. 15. PorkCorn and logo merchandise can be ordered at pigwizard.com.
The Sweet Heat Caramel PorkCorn features orange-flavored caramel, crushed red chilies and rice wine vinegar, giving the crispy, crunchy air-fried pork rinds an added zing. The popular original snack, Beer Bacon Caramel PorkCorn, was originally conceived nearly 10 year ago, but is only now going into major production after extensive R&D. PigWizard, aka P-Dub, is working on two new flavors (Mocha and Maple Ginger), just in time for a four-flavor pack for the holidays.
To order a 5.5-oz. bag of Caramel Porkcorn ($7.32) and help fire relief efforts at the same time, go to the online ordering page by going to pigwizard.com.
Limited Media Samples Available
Contact Marci Bracco Cain
About the PigWizard
Jonathan Christopher Roberts began learning butchery at Monte Vista Market in 2000 after moving to California from his home state of Georgia at 19 years old. He had dropped out of high school at 16, began working in kitchens, and quickly realized that to be a better chef, he would have to learn butchery. As a kid growing up, his mom and grandparents always had gardens, and canned and preserved fruits and vegetables, but lacked the same kind of early experience with meat.
"My family did a lot of fishing, but no one really did any hunting when I was growing up, or raised animals. So I felt my foundations for understanding cooking were lacking in the meat side of the kitchen the most. After a couple of years as an apprentice metal sculptor, I found myself in California, and shortly after moving I was breaking down sides of beef and whole lamb. I loved it."
32 Cannery Row, STE G
Monterey, California 93940, US
Marci Bracco Cain
Salinas, CA 93901