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Oxford Hills Kitchen  

 Bandana Bill's Blazing Sauces


 

 
    NEW ENGLAND'S FINEST SPECIALTY FOODS SINCE 1999  

 

Nestled  near the foothills of the White Mountains,  we produce specialty foods made from only the finest all natural & organic ingredients. We strive to use locally produced fruits, herbs & vegetables whenever possible.

As Fitch Farm Kitchen  we have been producing  jams, spreads, toppings, infused oils & vinegars in small batches using only the finest all natural and organic ingredients, since 1999. We re-located to the Western Maine Mountains/Lakes Region in June of 2007. This past fall we introduced Oxford Hill Kitchen products, which focuses on using the finest locally produced fruits and vegetables. These products highlight the local farms from where the ingredients came. Using only All Natural & Organic ingredients and obtaining the freshest locally grown fruits & vegetables, Oxford Hills Kitchen's  spreads, jams & toppings promise you a truly wonderful taste experience.

Our Spreads are all made with less sugar than standard jams, so the flavor of the fruit shines through.   The FDA states  Jam should contain over 65% soluble solids (which is the combination of fruit & sweetener) - we use more fruit.  And the sugar we do use is unrefined Organic evaporated cane sugar.

Our infused oils are made with Organic Extra Virgin Olive Oil and fresh Organic herbs (which we dry.) making these oils perfect for dipping crusty breads, and sautees.  And combined with our herb vinegars which are made with Organic Brown Rice Vinegar and fresh herb makes wonderful salad dressings....

Bandana Bill's TM fascination with fruit sauces and barbeque pays off with heat and flavor in new combinations that combine the best of both worlds.Whether you're serving up fish or fowl, pork or beef let Bandana Bill bring it to a new level!

 If it says it's hot, it's HOT; why do you think the bandana is red!!!           

 

 

www.oxfordhillskitchen.com

 

www.bandanabillsblazing.com

 

www.fitchfarmkitchen.com                            

 
   
   
 

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Last updated: 04/27/08.