People often ask us: where does your hot sauce actually come from? The answer is simple — right here, on our farm in New Hampshire.
Parson's Meadow Farm is an equine facility at heart, but it's also a place where we believe in growing things with intention. The same care we give our animals goes into every bottle of hot sauce we produce.
🌅 Morning: Tending the Garden
It starts early. Before the day gets going, we're out checking on the pepper plants — the jalapeños, the habaneros, watching them grow through the New Hampshire summer. There's something deeply satisfying about knowing exactly where your ingredients come from.
☀️ Midday: Sourcing & Prep
We work closely with local suppliers to source the best ingredients — Grade A maple syrup, fresh mushroom stock, and a carefully curated blend of spices. Everything is inspected, prepped, and handled with care.
🌶️ Afternoon: The Sauce
Small batch means exactly that. We don't mass produce. Each batch is made by hand, cooked slowly, and tasted at every step. If it's not right, we start over. That's the standard we hold ourselves to.
🌞 Evening: Bottling & Labeling
Every bottle is filled, sealed, and labeled right here on the farm. When you hold a bottle of Habernac or Cry to Umami, you're holding something made with real hands, real care, and real New Hampshire pride.
That's a day on Parson's Meadow Farm. We wouldn't have it any other way. 🌿