Raifalsa-Alelor

The company was founded Raifalsa in Northern Alsace Mietesheim in 1956, becoming and remaining today sole horseradish processing company in France. The originality of this creation was to offer for sale on display (butcher, grocery ...) horseradish Alsace * ready, that is to say, grated and packaged in a glass. At that time, horseradish consumption, closely linked to the dish pot-au-feu, was grown in the family garden, and was prepared by the consumer directly. The product is consumed mainly in the German growing regions but also finds more occasionally in other markets (West and South departments of France, USA with New York, Great Britain, China, Canada, Russia ...).Raifalsa is the only French company at the heart of its European consumer area. Its originality also lies in its local supply chain. Indeed, Raifalsa uses only locally grown roots which, combined with the expertise of craftsmanship, ensures the traditional horseradish flavor and its pungent taste and very aromatic. Today, horseradish is commonly used in cooking to bring the dishes such as sauerkraut, stew, but also with smoked fish or in broth, or sauces to compliment intended to salads or vegetables chewable aperitif. In January 2006, Raifalsa expanded its range sauces and typically Alsatian approvals by acquiring of Les Stumpf Brothers, last mustard Alsace founded in 1873 and has the particularity to produce sweet mustard Alsace. This mustard d'Alsace is made ​​from black and white seeds. It is consumed to meet the different dishes of meat or sausage but to be worked pallet devilled or rabbit stew with its different variants such as riesling or beer which gives it a special taste. The combination these skills in mustard and horseradish allows the company to offer a varied range of sauces but also to make sauces so déstinées industrialists, wholesalers and caterers who wish to customize their range