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Description
Halen Môn’s smoky dijon mustard is a tangy condiment to pair with sourdough sandwiches, stir through potato salads and homemade slaw, or to glaze roast pork or chicken thighs.
Here, Halen Môn have blended classic dijon mustard with their signature smoked water - first comes the heat, then a long smoky finish. Enjoy this smoky mustard on the side of sausages, drizzled over a hotdog or pair with vinegar for a zingy vinaigrette.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and it was served at the London 2012 Olympics.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Mustard seeds (22%), Halen Môn oak smoked water, water, vinegar, Halen Môn oak smoked sea salt PDO.
Allergy advice: For allergens, see ingredients listed in bold.
Storage: After opening, keep in the fridge and use within one month.
