By day, Chris DePerno is a professor in NC State’s College of Natural Resources and a highly respected wildlife conservation expert. By night — and over the weekends — he’s been on a 15-year quest to develop a new barbecue sauce that might bridge the gap between the western and eastern North Carolina styles. 

The result is Slobberin’ Sauce, a product DePerno is selling in a co-branding partnership with NC State. Crafted without high-fructose corn syrup, the sauce delivers a balanced flavor profile that is not overly sweet. That subtle sweetness is followed by a bright vinegar tang, gentle smokiness and a peppery finish that complements food rather than overpowering it. 

“Slobberin’ Sauce has a really nice flavor profile for all people that like either the eastern North Carolina vinegar or the rich, tomato-based western sauces,” DePerno said. “It’s a really great sauce to unite family and friends around the kitchen table.”

As with other officially licensed NC State products, a portion of all Slobberin’ Sauce sales will directly support student scholarships. 

“I’ve come to appreciate that NC State is not just a job — it’s a calling, and it’s part of who I am,” DePerno said. “This collaboration is extremely important to me because from the very beginning, I wanted to give back to the local community that supported me and my family and to help mentor future leaders. This opportunity blends all those things together.”

Slobberin’ Sauce is now available for purchase online, and DePerno will sell bottles at Packapalooza on Aug. 22. 

The Origin Story

The story of DePerno’s signature sauce began a decade and a half ago when he was hosting a cookout at his home. He went to the store to buy barbecue sauce, but none of the options in the condiments aisle had quite the flavor profile he was looking for. 

“I love to cook, so I decided right then and there that I would develop my own sauce,” DePerno said. “Batch after batch, I added things, deleted things, challenged myself and learned as I went. Eventually I came to a sauce that matched the profile I was going for, and that’s when I really started to perfect it.”

Over the next several years, DePerno served his sauce to family, friends and students at cookouts, parties and celebrations. Before long, people were asking him to bring it to every gathering, and eventually his friends started encouraging him to bottle and sell it. 

DePerno followed that advice, and about a year ago he independently launched Dr. D’s Original Barbeque Sauce. Over the last year he has sold more than 3,000 jars at farmers markets and festivals across the state. He’s also sold it to benefit organizations and student groups, such as the Raleigh Rugby Football Club and the NC State University Student Chapter of Delta Waterfowl Annual Banquet.

Bringing His Vision to Life

At a recent Faculty Senate meeting, DePerno learned about NC State’s other co-branded products, like Greater Good coffee from local roaster 321 Coffee, and wines from Shelton Vineyards’ North Carolina State University Collection. Another was ‘Pack Snacks, a special line of kettle chips developed by 1in6 Snacks. DePerno was immediately intrigued by the prospect of adding his sauce to these co-branded offerings — not just for greater visibility and sales as part of the NC State brand, but also because every sale would benefit student scholarships.

“What I would like to come from this partnership with NC State is for Slobberin’ Sauce to become the No. 1 seller among NC State’s co-branded products,” DePerno said. “That’s because the more successful it is, the more money we’re giving back to student scholarships and supporting our future leaders at NC State.”

DePerno worked with NC State’s Office of Strategic Brand Management and other partners in University Communications and Marketing to develop a co-branded logo, bottle label and other assets. The timing of the partnership is serendipitous for the university as it launches an updated version of the “Slobbering Wolf” logo in addition to the vintage version of the mark. Bob Witchger, associate creative director for University Communications and Marketing, worked with DePerno to incorporate the beloved icon into the label design.

“This collaboration is extremely important to me because from the very beginning, I wanted to give back to the local community that supported me and my family and to help mentor future leaders. This opportunity blends all those things together.”

“I couldn’t help but think that it would be a perfect image for this product — the wolf looks ready to eat!” Witchger said. “I also knew we would need a fitting and memorable brand name, and that came right along with it. He’s the ‘Slobberin’ Wolf,’ and this is ‘Slobberin’ Sauce.’”

“I tried a few different design directions for the packaging, and the one that Dr. DePerno and I honed in on almost seems like something from a 1950s diner,” Witchger continued. “I like the nod to NC State’s design history, which is strongly rooted in the mid-century, and I think it’s a good representation of what’s in the jar. It’s meant for fun, informal occasions like family dinners and cookouts, but it’s also a very well-made, great-tasting product.”

A Grill Master and a Scholar

DePerno is excited for the next chapter in his 22-year career at NC State. Besides his research in the kitchen, DePerno’s scholarship as a professor in the Department of Fisheries, Wildlife and Conservation Biology has focused on areas including population ecology, management and habitat use; interactions of predators and prey; integrated pest management; reptile and amphibian habitat requirements; and the ecology of wildlife and zoonotic disease. 

DePerno teaches wildlife management, conservation and natural resource stewardship while mentoring hundreds of students each year through classroom instruction and immersive field experiences across North Carolina. He currently co-leads the North Carolina Feral Swine task force and has extensive experience collaborating with government agencies and nonprofit organizations. Additionally, he served in two Provost’s Faculty Fellowship positions, with one focusing on enhancing research collaboration and data integration, and the other on facilitating assessment and accreditation processes across NC State. He’s also the associate chair of the Faculty Senate and represents NC State in the North Carolina Faculty Assembly.

Prior to joining NC State’s faculty, DePerno worked for the Minnesota Department of Natural Resources for five years. 

“NC State has become home,” DePerno said. “It’s a great place, I’m in a great college with great people, and it was a great area to raise a family. It’s really become a part of me. I’ve spoken with many other faculty who come in here to start their career like I did, and they never want to leave. I certainly feel the same way.”