Pork

Morteau Sausage

The saucisse de Morteau originates in the mountainous region of Morteau, near the France-Switzerland border, using pork from pigs that are fattened traditionally. The meat is smoked in gigantic pyramid-shaped chimneys called tuyes, using the burning sawdust of conifer and juniper pine trees harvested from the nearby mountains. This combustion process, practiced and refined since Ancient Roman times, lends it a naturally intense, smoky flavor, without actually cooking it. Added spices, such as nutmeg, coriander, caraway and allspice enhance this generously dense meat, making it extra flavorsome.

We recommend cutting the sausage into pieces before boiling or poaching it in water or milk. It goes excellently with vegetables such as cabbage, leeks, onions and bay leaves. You might also use it to enhance stews or tartiflettes.