Camp's pure mustard

The essential mustard in every kitchen.

Our pure mustard contains a high-quality percentage of mustard seeds (>20%). We use two types of mustard seeds: one that gives the mustard a firm, slightly oily texture, and another that provides its distinctive mustard aroma and flavor. Our pure mustard isn’t the spiciest on the market — which allows the true mustard flavor to shine through. This makes it ideal for rubbing onto meat or fish before roasting or grilling, helping it stay juicy without losing its flavor. It’s perfect as a rub for ribs or to create a mustard crust on cod. The term "pure" refers to the extremely fine grinding process. Thanks to Camp's precision grinding technique, this mustard is ideal for culinary use. It won’t form lumps in warm sauces and is perfect for making a smooth, even homemade mayonnaise. Finally, we work without any artificial aromas, colors, flavors, or preservatives — a truly pure product. 

Available bulk packaging:  500ml squeeze bottle, 2L PET, 3L bucket of 5L bucket

Use: High-quality base mustard – ideal for mayonnaise, as a rub, or in hot and cold sauces. 

Camp's wholegrain mustard

That little extra touch in the kitchen. ​

Our grainy mustard is a unique product on the market. Thanks to the aromatic vinegar combined with two types of mustard seeds, it offers a bold and distinctive flavor. That’s why our grainy mustard adds just that *little extra* in the kitchen when you want the authentic mustard taste to shine through in your recipe. By adding a brown-tinted mustard seed, we boost the intensity, and by using a traditional milling technique that only partially crushes the seeds, we create a coarser, textured mustard. This makes it perfect for a mustard cream sauce (especially with fish), adding depth to mayonnaise or other sauces, or simply serving it on a charcuterie board. Just like our other mustards, this grainy variety is a pure product — free from artificial additives.  

Available bulk packaging: 2L PET, 3L bucket of 5L bucket

Use: For recipes where the authentic mustard flavor should stand out — perfect on its own with charcuterie or cheese.

Camp's pickles

A true taste experience 

The story is well known: when Louis Van Camp poured a spiced, Indian-inspired sauce from the United Kingdom over leftover pickled vegetables in the early 20th century, Belgian pickles were born. It marked the beginning of a tangy and flavorful way to preserve vegetables naturally. Camp's pickles are defined by three key elements. First, the flavor is authentic. With more than 10 different herbs and spices, our pickles are perfect for adding bold flavor in the kitchen — from a Blackwell sauce or pickles Béarnaise to a modern twist on steak tartare. The unique taste of pickles offers a wide range of possibilities to bring a bright, tangy note to your cooking in a delicious way. Second, we use brined vegetables — not frozen ones — which means the vegetables (over 50% of the product) stay firm and crisp. Finally, we've developed a unique method to create a smooth, velvety sauce without any floury taste or texture.

Available big formats: 500ml squeeze bottle  (only the sauce),  2L jar and 5L bucket

Usage: Pure (with fries, stew) , (toast) tartare, hot sauces, (mayo)dressings, on a sandwich...

Camp's piccalilli 

For true fans of a tangy sauce.

Pickles and piccalilli are often used interchangeably. Piccalilli is the original English name, while (Belgian) pickles was the term Louis Van Camp used to highlight his unique recipe, specially crafted to suit the Belgian palate. Due to the high percentage of vegetables in the pickles, they were originally seen more as a side dish than a sauce. However, the tangy flavor of the pickles sauce quickly became popular — especially with fries. In response, Camp's decided to create a version with fewer vegetables and no added sugar. To clearly distinguish between the two, this fry-friendly version was named piccalilli. It still uses the same rich blend of herbs and the same crunchy, brined vegetables as our classic pickles.

Available big formats: 2L PET, 3L bucket en 5L bucket

Usage: With fries, for various preparations where the sauce and tangy flavor need to stand out a bit more.  

Camp's gherkins

Extra fine, half fine, thick, or sliced.  

At Camp's, we pickle our vegetables in the purest way possible. By avoiding excessive use of sugar, we achieve a clean and tangy flavor in our gherkins. We offer them in four sizes: extra fine (nice and crunchy), half fine (slightly larger), and thick gherkin slices (in a sweeter brine).  

Available bulk packaging: 2L​ Jar (half fine and thick), 2L PET (extra fine), 2.65L (pickle slices) or 3L bucket (extra fine and half fine)

Use: steak tartare, rolls, charcuterie board, raclette,...

Camp's onions

Snack or silver onions.  

We offer two types of pickled onions. The snack onions are smaller and pickled in a brine without sugar, giving them a truly tangy flavor. The silver onions are slightly larger and preserved in a milder brine. By adding a small amount of sugar, we partially balance the sharpest acidic notes. All our onions are pickled purely and without preservatives.

Available bulk packaging: 2L jar (silver onions), 2 PET (snack and silver onions), 3L of 5L bucket (snack onions)

Use: Steak tartare, sandwiches, charcuterie board, raclette, beef stew....

Camp's capres

Little flavor bombs.

Capers are the unopened flower buds of the caper plant. They are known for their intense flavor and are preserved by pickling in salt before arriving at Camp's. Here, they are thoroughly washed and pickled in vinegar. This gives the capers a salty and tangy taste on top of the intense flavor of the unopened flower buds. Camp's offers two types of capers: the highest quality "non-pareilles," which are the smallest variety (<7mm). Because these capers are harvested very early, they have the highest pure flavor concentration. We also offer "surfines," which are slightly larger (7mm-10mm), milder in taste, and a bit more affordable.  

Available bulk packaging: 1l Jar (non-pareilles), 2L Jar (non-pareilles), 2L PET (surfines en non-pareilles) en 3L Bucket (surfines en non-pareilles)

Use: Steak tartare, with fish dishes (white fish, skate), pasta, pizzas, salads, homemade tartare...

Camp's specials

Pickled red cabbage, carrots, peppers...

At Camp, we embrace our roots of pickling vegetables, and we enjoy experimenting with chefs, fans, and our own team to discover all the ways we can preserve flavoursome ingredients in a natural way. We have a family recipe from our grandmother, red cabbage, peppers from Ellen, and pickled carrots from Ben. The pickled carrots and peppers are ideal as a sweet and sour aperitif snack. The sweet and sour red cabbage is a real hit. The crunchy red cabbage adds colour and flavour to delicious salads and pairs very well with salty ingredients. Red cabbage goes very well in a goat cheese salad, but also on a brie sandwich, and we always notice empty jars when it comes to the table with the raclette.

Available bulk packaging: 2L Jar

Use: As an appetizer (bell pepper and carrot), in salads, with raclette (red cabbage), or on a sandwich...