Montbéliard sausage IGP

£5.00 GBP

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 pork gut only can be used.
Spices such as caraway, garlic, pepper, juniper are added.
After being cured, the sausage is smoked over pine, spruce and juniper for a period of 10 to 24 hours.

The Montbéliard’s colour is a beautiful golden amber, and the texture is firm.
The sausage is characterised by a strong smoky and salty flavour.

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