Paul Hill had a good reason not to use the same company name once he expanded from jerk sauce.
“I needed to have it made in a certified facility,” Hill said, adding that when he saw the Acadian Maple setup, it motivated him to get to that stage for his own business. “They made my stuff for about a year and a half until they sold the business. The new owner said they wouldn’t be doing co-packing anymore, and said if you want to do another run, make it a big one.”
Nadine Thomas and Paul Hill"stay strict to their script" as they measure out spices that will go into making a batch of Hills Jamaican BBQ sauce. - Tim Krochak Paul Hill checks the consistency on a batch of Hills Jamaican BBQ sauce after it was blended and pasteurized. - Tim Krochak Paul Hill and Nadine Thomas begin filling jars on a fresh batch of Hills Jamaican BBQ sauce. - Tim Krochak