Mustard

We make Quince, Black Currant and Rhubarb mustard using fresh farm fruit and a spicy homemade Dijon style mustard base. Savory and sweet is how we describe them. We won 1st place for our Quince mustard in the 2011 CT Food Specialty Competition under the mustard category. Black currant mustard won a bronze medal. Rhubarb was not yet available at the time of the competition.

In early summer 2012 we will introduce 2 new mustard – Red Raspberry and Blackberry
Our mustard are delicious with mixed cured meats, cheese, on sandwiches and great as a crust on pork, chicken and fish. If you have a favorite recipe using our mustard and would like to share it on our recipe page, please send it to us at folks@whitesilowinery.com.

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