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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.

  • We use no preservatives or “heat” enhancing oils or spices in producing our horseradish.

  • 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.

  • 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.

  • 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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