The time has finally come. After making a batch of The Pig Cave Black Mustard in front of the State Health Inspector... along with a surprise visit from the regional FDA inspector; The Pig Cave has completed a transformation from secret 'underground' salami and condiment producer into a full fledged taxable business. Mustard will be available on the website in the next few days along with paraphernalia. Thanks for all the support and help along the way.
On another note; a special thanks to
Jim Noble for cultivating and supporting a love of pig pieces and Rich Rosendale for insisting that the whole idea could come to fruition.
We want to wish
Rich Rosendale the best in
Lyon and "Push Yourself, Chef". I can't wait to see what French Gold looks like in an American kitchen!
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