The Original Red Label Newman's Horseradish has been one of South Australia’s food icons since early last century. It is grown in the deep black alluvial loam needed for Horseradish on the banks of the Bremer River at Langhorne Creek, SA. Using the original recipe, Brian and Anne Meakins and their staff carry out all stages of production.
The horseradish takes 10 months to mature but can remain in the ground for up to 12 months before harvesting. After cleaning and mincing it is combined with a mayonnaise and then bottled, labelled and packed into cartons ready for distribution.