Fryar's Sauce began innocently enough when Gerald Fryar, then a teenager, decided along with some friends to have a pig pickin'. In order to pay for it, they sold parts of the pig, mainly the shoulders and hams to neighbors in the community. The rest of the pig was then chopped into traditional North Carolina BBQ for them to eat and enjoy. The idea was such a hit, they repeated it again and again, eventually cooking three times a year at Easter, Thanksgiving and Christmas. After a few years, Gerald added Turkeys to the mix and was cooking over two hundred turkeys at a time, and sending each customer home with a side of delicious sauce. As the demands of farming took over Gerald's time, the cookings faded out, but the demand for the sauce continued. Loyal customers began asking for the sauce by the gallons around the holidays, and eventually convinced Gerald to bottle it. In 2000, the first bottle of Original Mild was bottled.

The Original Mild Sauce was such a hit over the years that customers began asking for a hot version, and Gerald and his wife, Elaine, developed the Hot Sauce. Because neither of them can eat hot foods, their son, Ricky became the official taste tester and helped them fine tune the recipe. In 2008, a Sweet Sauce and a Poppy Seed Dressing were introduced with the help of their daughter, Crystal.

Today the sauces can be found all over the United States. The demand is growing and there are plans to develop organic versions of each of the products as well as to expand the gourmet line further. Only the finest ingredients are used in our sauces and the proof is in the tasting!

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