No products in the cart.
Pommery Voatsiperifery Pepper Mustard
Description
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.
Quick Comparison
| Settings | Pommery Voatsiperifery Pepper Mustard remove | Deglazing Sauce with Espelette Pepper remove | Eiffel Bon Bons Strawberry remove | Eiffel Bon Bons Watermelon remove | Pommery Herb Mustard - Chives, Parsley & Tarragon remove | Confit Sausages with Espelette Pepper remove |
|---|---|---|---|---|---|---|
| Image | |  |  |  |  |  |
| SKU | ||||||
| Rating | ||||||
| Price | 10.63€ | 11.19€ | 3.60€ | 3.60€ | 5.00€ | 13.69€ |
| Stock |
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
In Stock
|
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | In Stock |
| Add to cart | ||||||
| Description | ||||||
| Content | 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. | Deglazing sauce with espelette pepper is the easy way to introduce exciting Basque flavours to grilled meat dishes. This balanced blend of vinegar, oil, herbs, garlic and espelette pepper makes an aromatic sauce with a touch of chilli heat. When you’ve finished cooking your meat in the frying pan and taken it out to rest, pour a good amount of the deglazing sauce in. A good rule of thumb is to use twice as much deglazing liquid as you want finished sauce. Bring to a boil and use a wooden or plastic spatula to scrape and mix all the caramelised meat juices and fats. Continue boiling until the sauce is reduced by half – then it’s ready to serve. 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: coloured spirit vinegar (spirit vinegar, colouring: caramel E150c) (88.5%), sunflower oil, bird’s eye chilli, thyme, garlic (4.5%), salt, pepper, espelette pepper powder (0.5%), water. | All the taste of France in a chewy fruit ball! Each of these sweet strawberry Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| All the taste of France in a chewy fruit ball! Each of these sweet watermelon Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Pommery herb mustard with chives, parsley & tarragon is a fragrant accompaniment for chicken. Or dilute the herb mustard with a little honey and white wine vinegar for a gourmet salad dressing. 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, chives, tarragon, parsley, preservative (sodium bisulphate). Contains allergens: mustard. |
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.
|
| Weight | ||||||
| Dimensions | ND | ND | ND | ND | ND | ND |
| Additional information |
Avis
Il n’y a pas encore d’avis.