Whole Monbeliard sausage
Similar to our Morteau but slightly smaller and less smoked. 300g
Smoked pork sausage traditionally smoked in a “tuyé” using the “Porc de Franche-Comté” breed. The only cuts allowed to be used in the mix are: ham, shoulder, belly, back fat, and loin. Natural porc gut only can be used. 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 10 to 24 hours. The Montbeliard’s colour is a beautiful golden amber, it’s texture is juicy and firm. The sausage is characterised by a strong smoky flavour.