Saw Mill Site Farm Horseradish Products was initially conceived as a part-time retirement project for Terry Grinnan who grew up in the food business and worked in it for more than 45 years. Early years working in his family's market and as a caterer, chef, and private club manager in Rochester, New York, set the stage for his knowledge of prime meat cuts, cooking, and the enhancement high-quality condiments can add to a meal. Moving to Massachusetts in the late 1960s, Terry served as an administrator and professor of the hotel, foodservice, culinary, and tourism management programs at UMASS and Holyoke Community College and for 30 years. During that time, he also consulted for many New England inns and foodservice establishments, and was 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.” Talking this over with his friend and neighbor John Pekarski—who with his son, Mike, owns Pekarski's Sausage—led to Terry meeting 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.” John 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, as well as served at restaurants, throughout New England and New York. If you aren't within reach of our retail outlets, you can also purchase it online.
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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