Pommery firemen’s mustard is a tongue-tingling blend of strong French mustard and hot chilli pepper. The firemen’s mustard won medals at the World-Wide Mustard Competition in 2016 and 2017.
Slather the mustard over pork or beef before grilling, barbecuing or roasting. The mustard will give a sticky crust with chilli heat. Or serve at the table as a condiment with steak, sausages, burgers or green vegetables. You can even stir it through sauerkraut for a hot-and-sour accompaniment to schnitzel.
Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer.
Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard.
Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today.
Ingredients: water, mustard seeds, vinegar, hot pepper natural flavour, salt, preservative (sodium bisulphite), spices. Contains allergens: mustard. Contains sulphites.
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