Morteau sausage IGP

Pork sausage traditionally smoked in a “tuyé”. Mini 400g

Made with the “Porc de Franche-Comté” breed, only with specific parts such as the ham, shoulder and belly. The casing in natural.

Spices such as cumin, garlic, pepper, juniper are added. After being cured, the sausage is smoked over pine, spruce and juniper for at least 48 hours.

The Morteau’s colour is a beautiful golden amber, its texture is juicy and firm. The sausage is characterised by a strong smoky flavour that it'll share with the dish you'll cook it with.