In Philadelphia, sandwiches are more than just lunch—they’re a way of life. From roast pork with sharp prov to the iconic cheesesteak, the flavors of Philly are instantly recognizable. And now, thanks to Jawndiments, you can bottle those flavors and drizzle them on just about anything.

Founder Jason Barrer started making his signature sauces in his home kitchen driven by two passions: food and Philadelphia. “When I was in law school many years ago, I discovered a deep love for cooking and food in general,” he says. “I very nearly attended culinary school but decided to give being a lawyer a shot first.”

But he never gave up his dream of being in the food world—in a very Philly way. “Celebrating our incredible sandwich scene felt like a no-brainer and Jawndiments was started to honor what I believe should be considered the sandwich capital of the world,” says Barrer.

Take the cherry pepper mayo: a creamy, tangy, just-spicy-enough condiment that captures the punch of pickled cherry peppers found in countless corner delis. Then there’s the long hot pepper mayo—a bold, fiery spread that pays homage to the Italian long hot.

The brand’s playful name nods to the city’s beloved catch-all word, jawn—because whether you’re tailgating, meal-prepping, or grilling, there’s a jawn for that. “What jawn means to me is something a bit deeper. When you hear someone say ‘jawn’, whether you’re in Philly or not, you automatically know you share some level of kinship,” he explains.

Both mayos are ideal for hoagies, burgers, fries, or anything else you want to give the Philly treatment. And yes, an extra-hot version is on the way.

As Jawndiments grows, Barrer remains focused on flavor, quality, and bringing Jawndiments to life through events. “We’re planning more pop-ups and dinners, so check our social media (@jawndiments) for all upcoming events,” he says.

• Look for Jawndiments at Riverwards Produce Markets, local Giant supermarkets, and online at jawndiments.com.