How we make the mustard
We make this mustard from yellow and brown mustard seeds (1) from the Olejový mlýn Petráveč farm. Before soaking them in brine, we first smoke them (2) with walnut wood. Then the mustard is soaked in a sweet and sour brine (3), so that the seeds swell and soften. Only then do we grind the mustard (4, 5) in a colloidal mill, coarsely enough to keep some seeds whole and some finely ground, so that the mustard has a pleasant consistency and can be easily scooped.
Then 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 fry small pieces of bacon from Mr. butcher Josef Jůza from Březina (the same as we use for our Slanináda) 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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"Authentic recipes, local ingredients, beautiful packaging, and a personal approach make Chuť Moravy stand out from the crowd."- Ladislav N. / Václav H.
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