Today’s the day! Come check out these and all of our great vendors this afternoon, 4:00pm-8:00pm, in Tucker. You can find us at 2333 Main Street, in the Bank of America Parking lot.
From conception to consumer, our happy hogs are naturally grown, raised by hand and Mother Nature, free of antibiotics and steroids, and humanely handled resulting in the finest available fresh pork products.
We enjoy developing gourmet Italian foods using recipes and traditions from my family. We use only the freshest and finest ingredients that allows us to offer you the best tasting blending seasonings, infused oils and vinegars that you will ever experience so now you can make traditional Italian dishes easily at your in just minutes in a Italian way! All our products are HANDMADE in an artisan way and produced in small batches, using our old traditions that allow us to put in every single product made, the passion Italians have for their traditions and food. We are committed to GREEN & LOCAL practices, and only use 100% NATURAL ingredients, without any artificial flavor, color or preservative, and when not using Italian ingredients, we use local ones. Also our packing is natural friendly and we encourage environmental responsibility to our employees and customer by using eco-friendly and recyclable materials.
Saucy Spirits gourmet wine jellies are made with fresh, organic, and all natural ingredients. Your purchases help support Ryan and his family, as well as many other Georgia farmers and their families. While Saucy Spirits may be a family operated business, the “Jelly Man” is actually Ryan, the youngest member of the team. At just barely 11 years old, he has been creating and selling wine jelly since the summer of 2010. He personally makes each batch himself, although his mom Tiffany does help with the processing and his dad Kenneth does all the pouring. He’s quite the expert on the jelly making process, and will gladly tell you all about it if you ask. He’s at all of the events and festivals, serving samples and giving out recipe advice