SAUCISSE DE MORTEAU
The Product
Typically refers to small, dry-cured pork sausages (saucisson sec) from brands like Auvernou, made with natural ingredients, minimal spices (like garlic, pepper), and air-dried for a convenient, on-the-go snack, often sold in resealable packs and available in both regular and organic version, with several flavors like Comte, Roquefort, Chorizo.
Origin & Terroir
From the Haut-Doubs region in Franche-Comté, where traditional tuyé (large farmhouse chimneys) have smoked sausages for centuries using local conifer sawdust.
How to Enjoy
Best enjoyed cooked - poach gently in simmering water or bake. Serve with lentils, potatoes, or sauerkraut. Pairs with Jura wines (Arbois, Côtes du Jura) or local beer.
Did You Know?
Morteau sausage is PGI-protected and must be smoked in traditional tuyés. The distinctive wooden peg marks authentic production. The resinous smoke gives a unique, aromatic character.