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Recipe - Bone Suckin' Cajun Fries

An Interview with Sandi Ford, President, Fordís Gourmet Foods.

GN: Where did the Bone Suckiní Sauce recipe come from?
SF: Phil Ford, my brother-in-law, is a real estate appraiser and father of four in Raleigh, North Carolina. Phil developed his barbecue sauce recipe around 1987, while he was trying to copy his momís recipe for a western North Carolina-style barbecue sauce. Phil came up with an incredible barbecue sauce that had people asking for more! It was made from tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices and salt.

GN: How did you come up with the name?
SF: While driving to Charleston, South Carolina, to find my youngest son, Patrick, an apartment for college, I was trying to come up with a name for the sauce. I thought about how good it was and how it made me do something I had never done before Ė suck on the bones to get the last little bit of flavor. This reminded me of my mom also when something was really, really good.

GN: When did you realize you had a winning product in Bone Suckiní Sauce?
SF: I realized we had a winning product when customers started being repeat customers. Repeat customers are the biggest compliment you can have with any service or product. Customers were buying it for themselves and also buying Bone Suckiní Sauce and shipping it all over the world to share it with their family and friends.

GN: Has Bone Suckiní Sauce won any competitions?
SF: Bone Suckiní Sauce entered the North Carolina Battle of the Sauces in 1994. Bone Suckiní Sauce took first place in the Battle of the Sauces, which drew more than 10,000 people. With increasing rave reviews, the sauce won best in sales records every year in the Winnerís Circle, the elite category of past 1st Place Winners. Bone Suckiní Sauce was off to the races and grocery and specialty store shelves from there!

GN: How do you decide to add items to your product line up?
SF: We only add items that taste great and have clean ingredients.

GN: How many items do you have now?
SF: We have quite a few amazing items in the Bone Suckiní line up. We have four types of Bone Suckiní Sauce (Original, Hot, Thicker Style and Hot Thicker Style), two Mustards (Original & Sweet Spicy), Wing Sauces (Garlic & Honey and Honey & Habanero), Seasoning & Rubs (eight varieties including Original, Steak, Chicken, Vegetable, Lemon Pepper, Cajun, Seafood & Hot), our version of Teriyaki which we call Bone Suckiní Yaki, Steak Sauce, three Organic Seasoning & Rubs (Original, Cajun & Lemon Pepper) and Hiccuppiní Hot Sauce.

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