Whole Morteau sausage
Smoked pork sausage traditionally smoked in a “tuyé”. 500g
It use the “Porc de Franche-Comté” breed. The only cuts used in the mix are: ham, shoulder, belly, back fat, and loin. and we only use natural pork intestine to wrap the sausage. Spices such as cumin, garlic, pepper, juniper etc are added. After being cured, the sausage is smoked over pine, spruce and juniper for a period of 24 to 48 hours. The Morteau’s colour is a beautiful golden amber, it’s texture is juicy and firm. The sausage is characterised by a strong smoky flavour.