Check us out at a good friend's website.

We are now available on Chef Rosendale's newly updated website  Take a look around and maybe pick up some mustard while you are at it. Rich was the United States representative at Bocuse d'Or and currently is on Recipe Rehab on CBS. Take some time an look around.

Get your Pig Cave hats on the website!

The Pig Cave baseball caps are now available on the website! New Era 39THIRTY brand, fitted style, and available in small/medium and large/xl. Both sizes have an elastic fit. Great hat for that next cookout or just for chillin'. 

Rory McIlroy.

Rory McIlroy's championship dinner menu features The Pig Cave Mustard on the entree course. Congratulations Rory, hope you enjoy the mustard!

Here we come D.C!

Its official! We will be at the Reston, Va, Williams-Sonoma store on June 22nd. We have been offered a table to hawk our product, and accepted. Come see us between Noon and 4pm and get some Pig Cave Black Mustard. We will have plenty available and some shirts as well. We can't wait to meet everyone and are very excited.

Use the link below to find us with your phone or navigation system:

http://maps.google.com/maps?ie=UTF-8&gl=us&daddr=11897+Market+St,+Reston,+VA+20190&panel=1&f=d&fb=1&dirflg=d&geocode=0,38.958703,-77.356914&cid=0,0,18065318686351504990&hq=williams-sonoma&hnear=0x89b64047261665e5:0x63dfafe8a871ae9f,Reston,+VA

THEY'RE HERE!

They are here! We have two t-shirt styles available. The top - a fun play on words, the second - a little more conservative. Order either one on the website's "Shop" page. Also, we will be in the metro D.C. area in June, at Williams-Somoma in Reston, VA. Come say hello, and get a tattoo!

COMING SOON!

T-Shirts! Soon we will be offering T-shrits on ThePigCave.com The first will be a conservative "The Pig Cave" logo (above) on the front with a label and .com address on the back (below). The second design, we are going to wait and let you see. It will be a little more tongue-in-cheek... but also more unforgettable.

On the near horizon, there is also a new bottle size for the mustard eater that just wants... well... More.We are going through the process of getting it approved and available for sale.

Also, we wanted to say thank you to everyone ordering and supporting The Pig Cave. It has been an unbelievable start to 2013 and we couldn't have this much fun without everyone's generosity.

We are Back... and with a recipe!

Recently we were at the Legislative Reception in Charleston, WV where we received great comments about the Black Mustard. We met some great people who were all excited about good food. Follow us on twitter @thepigcave to see some pics of the event.

We also are going to share the recipe for the Black Mustard Vinaigrette. Simple and customizable for any taste! Enjoy.

Leftover Black Mustard Vinaigrette

1 bottle   The Pig Cave Black Mustard, almost scraped clean
3 Tbls      White Wine Vinegar, or any flavored vinegar you prefer
1/4 cup    Extra Virgin Olive Oil, (again, or any oil you prefer)
1/2 ea      Small Shallot, minced
1 tsp        Thyme, chopped (or tarragon, parsley... up to you)

Directions:
1. Add all ingredients to the almost empty jar of The Pig Cave Black Mustard.
2. Screw the cap back on tightly
3. Shake vigoursly
4. Shake some more...
5. Enjoy on your next salad of Arugula and Radish with some Charcuterie... or whatever you like
    vinaigrette on!

Thanks again for all the support!