Alélor

Alélor, the craftsman of all your chords since 1873

Alélor is a manufacturer of mustards, horseradish and condiments . The company is based in Mietesheim in the North of Alsace and employs 20 people. Alélor is the last mustard factory in the region and the only French horseradish root processing company . It was in 1873 that the history of Alélor condiments began, so named by the contraction of the two regions Alsace and Lorraine. Alélor continues to keep traditions alive and preserve the authenticity of regional products through ancestral know-how.

In June 2020, Alélor was awarded the Entreprise du Patrimoine Vivant (EPV) label, a demanding certification awarded by the State to promote exceptional French know-how. This distinction rewards Alélor for its commitments to quality, taste, sustainable development (photovoltaic panels, waste management, etc.), training and job maintenance in rural areas.

In partnership with the Alsace Chamber of Agriculture, Alélor supports the Alsatian agricultural sector in order to preserve a short, local and sustainable supply chain . Alélor re-established the culture of mustard seeds in the Bas-Rhin, which had completely disappeared. About fifteen partner farmers now supply us each year with mustard seeds grown as close as possible to our factory. To make sweet mustard from Alsace, our regional specialty, we select two varieties, brown mustard seeds and yellow mustard seeds. The seeds are first mixed with verjuice, a mixture of vinegar, water, salt and spices. They are then crushed delicately with a stone grindstoneto obtain a fine and creamy mustard. Sweet mustard from Alsace enhances meat or cold cuts, as well as fish and vegetables. It comes in different tasty flavors to vary the pleasures, such as beer mustard or riesling.

L’autre fierté condimentaire de la gastronomie alsacienne est le raifort. Ce condiment blanc et crémeux possède un goût piquant, très relevé. Il accompagne traditionnellement la choucroute ou le pot-au-feu. Aujourd’hui il orne les tables pour les repas de fête mais aussi pour les petits plaisirs du quotidien, en bord d’assiette avec de la viande, du poisson ou des légumes, en sauce chaude ou froide, dans des sandwichs, des apéritifs ou encore en dips. Le raifort provient d’une plante du même nom dont seule la racine est consommée. En France, les racines de raifort sont cultivées uniquement en Alsace, dans un périmètre de 30 km autour de l’usine Alélor par quinze agriculteurs partenaires. Les racines demandent beaucoup de travail pour l’agriculteur, puisqu’il faut en moyenne compter 700 heures de travail par hectare entre la plantation et la livraison des racines à l’usine. Le travail reste très manuel, notamment pour les transformer. Les racines sont triées à la main, garantissant la saveur traditionnelle du raifort et son goût piquant et très aromatique.

Also a specialist in the Alsatian bittersweet tradition, Alélor offers pickles and red beets. Our pickles are grown closest to the factory, across the border, in Germany. We have perpetuated a trusted partnership for 25 years with committed farmers who grow pickles in the open fields . The pickles are harvested by hand according to their caliber, then sorted, prepared and put in jars according to our famous traditional Alsace sweet and sour recipe before being pasteurized.

With respect for artisanal, local and quality production, Alélor continues to bring regional traditions to life in the service of taste and the pleasure of eating well.