Ricky Clark turned his lifelong passion for food, especially barbeque, into something bigger. After years in the food industry, starting his own company was the natural next step. With a few favorite spice blends and a relentless drive, Southland Spice was born.
From his kitchen table in Houston, Rick began hand-mixing seasonings and walking into local grocery stores to pitch his product. No investors. No fancy lab. Just great flavor and the hustle to back it up.
Over three decades and countless batches later, Southland has grown into one of the largest custom spice blenders in the Southwest, serving national brands, restaurant chains, and private label customers across the U.S.
What began with dry rubs and barbeque blends now includes wet sauces, breading systems, marinades, and full-stack product development. And as the next generation of the Clark family steps in, the mission stays the same: deliver unmatched flavor, quality, and service every single time.
First product hits retail shelves. Southland Spice begins selling its signature BBQ blends to local grocery stores.
Expansion into foodservice. Commercial blending begins for regional restaurants and distributors.
Wet sauces and thermal processing added, enabling shelf-stable product lines and broader manufacturing capabilities.
Private label services officially launch, helping clients bring custom-branded products to market with confidence.
Still family-owned, still flavor-obsessed. Southland Spice continues to grow under the next generation of the Clark family.
