Next summer marks a milestone for Danny’s Whole Hog BBQ & Smokehouse — 25 years of sizzling success, community service and family dedication under the leadership of founder Danny Kleinsasser.
What began in 2001 as a do-it-yourself whole hog barbecue — complete with pig, propane smoker and step-by-step instructions — has grown into one of Manitoba’s best-known catering and smokehouse operations. Today, Danny’s offers full-service catering, drop-off and pickup meals, a storefront stocked with pulled meats and meat pies, and a retail line sold in local stores.
“I would have never thought that when I started out, that we would grow to the extent we did,” Kleinsasser said. “Every business starts with a vision and a dream, and it’s an achievement and a success to see what we’ve created.”
Over the years, the business has expanded far beyond the original whole hog kits. Customers now turn to Danny’s for ribs, brisket, chicken, turkey, prime rib and its signature pulled pork.
“It has always been the customers who keep returning and asking for more. Can you do catering? Brisket? Turkey? Sure, we can. We took their suggestions to the drawing board and started creating products for them. It’s always been my goal to listen to the customers and this has helped us grow.”
Danny’s remains very much a family business. Several of the Kleinsasser children work alongside their father, with his eldest son Isaiah now a key part of day-to-day operations. Behind the scenes, Danny’s wife Jeanette and their youngest daughter run the pie shop, producing an average of 200 pies a day.
Isaiah said the balancing act of work and home is “definitely a challenge” since the business is in their yard.
“It’s like you are on call 24/7,” he said. “When you get home, you have to be present wherever you are. When I am home, I give my home and family all of my focus. When I am at work, I give it my all at work.”
He said he loves working with his dad and called him the best mentor — and father — he could ever have. His biggest takeaway from the job is his dad’s appreciation for his customers.
“His focus is on people instead of the business stuff. He is both concerned about our staff and customers and treats them all like family. This just comes naturally to him. How he deals and cares with people — you don’t learn that in school or a business course. You just have to see it done firsthand.”
Kleinsasser also speaks highly about the importance of his customers, saying they have contributed to his success.
“At the end of the day, what matters is we are putting smiles on people’s faces. Whether it’s catering their most important day or just serving food for a community gathering — it feels good to serve Manitoban communities with pride and success. We aren’t perfect and we make mistakes, but it’s how we own it and build from what we’ve learned.”
Community involvement has always been part of the recipe. Danny’s Whole Hog has long supported local charities and fundraisers, from major organizations to neighbourhood causes.
“It’s not about getting bigger. Our goal is to maintain what we’ve created and ensure everything continues to run smoothly and efficiently. We want to keep doing everything we are doing, continue spoiling appetites and putting smiles on faces.”
The upcoming anniversary in January 2026 will be a celebration of both growth and resilience. Kleinsasser often credits the support of his family, staff and customers with helping the business thrive through challenges and change.
“I am proud of my family and staff. They have helped me build Danny’s into what it is today. I never dreamt of this and I will always give credit to having good employees and family. Teamwork is essential when it comes to supporting the local community — I support local, and the local community supports me.”
Isaiah also credits the staff, saying they are like family and he feels blessed to have worked with them. But the biggest contributor, he said, is his dad.
“I’m very proud of my dad. Twenty-five years of anything is a huge accomplishment. I have seen the hurdles he’s had to face along the way when it comes to building a business. He’s put in a lot of work and it’s amazing to have witnessed it,” he said. “I am really thankful for my parents and everything they’ve taught me. I give them so much credit for my life and who I am as a person. I have the best teacher when it comes to the business and I think his legacy speaks for itself.”
Plans are underway for anniversary events that will honour both the community and the family that has kept the smokehouse fires burning for a quarter century.
“We are going to come up with deals to celebrate the 25 years of success. We are very proud of that and can’t wait to share it all with our customers.”
Kleinsasser plans to slow down over the next few years and can see the torch being passed to Isaiah someday.
“Isaiah has always been a sharp boy and we want to make sure Danny’s is in good hands. I want him to know that Dad will always be here and will never disappear. I want to be there for him to give good advice and all the support I can give.”
Isaiah, meanwhile, said the transition will be gradual.
“Instead of focusing on making changes, we want to focus on what has made the business successful so far and replicate that. Once we have those factors, we will then have a broader look into the future.”
Both father and son agree loyal customers and caring employees are essential to a good business.
“At the end of the day, our business would be nothing without good people,” Kleinsasser said. “And we will forever appreciate our employees and customers who we have grown to know over the years.”
