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Pommery Firemen’s Mustard
Description
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.
Quick Comparison
| Settings | Pommery Firemen's Mustard remove | Confit Sausages with Espelette Pepper remove | Pommery Mustard with Truffle remove | Pommery Voatsiperifery Pepper Mustard remove | Basque Piperade with Espelette Pepper remove | Pommery Espelette Pepper Mustard remove |
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| Price | 8.13€ | 13.69€ | 14.94€ | 10.63€ | 6.88€ | 6.88€ |
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| Content | 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. |
Confit sausages with espelette pepper brings the Basque Country to your table.
The Basque people have long used the confit method of preservation. These pork sausages are made with locally sourced pork, then slowly cooked in pork and duck fat until they’re meltingly tender. The sausages are then tinned with the fat to preserve them.
Before cooking, remove as much fat as you can from the sausages with a spoon or spatula. Save this fat in a sealed container – you can use it to make crispy and flavourful roast potatoes. Heat the sausages in a frying pan until they’re hot all the way through, then serve with garlic & herb new potatoes, or with a bean and tomato stew.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: pork lean and fat, pork and duck fat, salt, pepper, garlic, espelette pepper, natural pork guts.
| Pommery mustard with truffle will instantly elevate any steak to new gourmet heights. Or enrich a cream sauce with a spoonful of the tangy Dijon-style mustard with earthy black truffle depth. 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, salt, truffle (3%) (Tuber melanosprum [50%], Tuber brumale [50%]), aroma, spices, grape seed oil, cep preservative, sodium bisulphite. Contains allergens: mustard. Contains sulphites. | Pommery voatsiperifery pepper mustard is a unique combination of gourmet French mustard and the citrus-pine notes of voatsiperifery pepper. The mustard is a great partner for pork. Try with sausages or pork chops, or transform your Sunday roast. Voatsiperifery is a rare pepper from Madagascar. It only grows wild in the Madagascan rainforests, and the plants can grow as tall as 20 metres. This makes harvesting very difficult, especially as it’s harvested by hand! 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, salt, Voatsiperifery pepper from Madagascar (2.5%), preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Basque piperade with espelette pepper is the authentic taste of Basque cuisine in a jar. It’s made with green peppers, tomatoes and onions to reflect the colours of the Basque flag. To enjoy the piperade in true Basque fashion, heat through and serve with pan fried Bayonne ham - but thick slices of any cured ham will do! It’s also popularly served with a beaten egg stirred through the piperade towards the end of cooking. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: tomatoes (59%), peppers (16%), onions (14%), sugar, vegetable oils (sunflower, olive), salt, corn flour, garlic, thyme, pepper, espelette pepper PDO. | Pommery Espelette pepper mustard is a nutty wholegrain mustard with the distinctive hot flavour of Espelette pepper. Serve with any grilled meat at the table, or use to coat steaks or chicken breasts just before cooking. Espelette pepper is from the Basque region of France. It is the defining flavour of traditional Basque dishes like piperade fish stew, and also of Bayonne cured ham. It’s a mildly hot chilli pepper with a sweet-smoky flavour. 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, spanning over one thousand years. 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, salt, pimento from Espelette (3%), spices. Contains allergens: mustard. |
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