The mustard has a coarser consistency with pieces of roasted bacon and ground mustard seeds. The aroma features a light smoky hint and the scent of roasted bacon. The taste pleasantly balances sweetness, saltiness, and acidity.
Use bacon mustard anywhere you would reach for classic mustard: with cold cuts, roasted meats, in salad dressings, and mayonnaise. It also pairs wonderfully with pastrami, pork ribs, sandwiches, or spreads.
How We Make the Mustard
This mustard is made from yellow and brown mustard seeds (1) from the Olejový mlýn Petráveč farm. Before soaking in the brine, we first smoke them (2) with walnut wood. Then the mustard is soaked in a sweet and sour brine (3) to allow the seeds to swell and soften. Only then do we grind the mustard (4, 5) in a colloidal mill, coarsely enough to keep some seeds whole while finely grinding others to achieve a pleasant consistency that is easy to scoop.
After that, we let the mustard rest for a few weeks, because immediately after grinding it is significantly sharp, and over time this sharpness fades. Finally, we roast small pieces of bacon from butcher Josef Jůza from Březina (the same as we use for our Bacon Spread) and mix them into the mustard (6) and that's it. Then just fill into jars (7) and pasteurize.
How does it taste? Review from MadBBQ
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