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Company History
Saw Mill Site Farm Horseradish Products was
initially conceived as a local, Western Massachusetts endeavor and
as a part-time retirement project for Terry Grinnan who grew up in
the food business. Terry worked for more than 45 years in the food
service industry, first in his family’s market, then as a caterer,
chef, private club manager, and for 30 years as a professor and
administrator of Hotel, Foodservice, Culinary, and Tourism
management programs at UMASS and Holyoke Community College. He has
also consulted for many New England inns and foodservice
establishments, as well as served as a newspaper restaurant critic.
In so-called
retirement, Terry wanted to stay close to the passions of his
culinary past, but to do “something different.” Terry’s good friend
and neighbor, Johnny Pekarski—the owner of
Pekarski’s Sausage, a wonderful, old-fashioned smokehouse
and butcher shop—was instrumental in introducing Terry to Ray
Coulette. Ray had made horseradish for a few local markets for more
than 25 years and had recently given up production. This left locals
yearning for—as they called it—“the good stuff.” Johnny convinced
Terry that since his smokehouse customers continued to ask for Ray’s
horseradish there was a need for such a product. In the end, Ray
agreed to show Terry the ropes, reviving “the good stuff” formula.
In 2002, Terry began production. Our product is now sold in more
than 100 fine grocery stores and butcher shops . . . and now its
available “on-line.”
Saw Mill Site Farm’s
Mission
To produce a quality line of horseradish
condiments that impart true natural flavor, compliment fine entrees,
roasts, sausages, seafood, and culinary dishes without over powering
their savory taste.
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We use no preservatives or “heat” enhancing
oils or spices in producing our horseradish.
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We produce frequently (about every 3 to 6
weeks) and maintain only a modest inventory so that our products
are fresh and “just in time” for your next culinary occasion.
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HORSERADISH ROOT is always the first (primary)
ingredient in all of our condiments. It is much more expensive to
make them that way but that is why most consumers can savor the
difference.
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Our products are produced by us alone. We do
not use any third party co-packers.
Frequent production is costly but horseradish is
best served within a few weeks of processing. We feel that the extra
expense is worth the savory difference.
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