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Pork sausage traditionally smoked in a “tuyé”. Mini 400g
Made with the “Porc de Franche-Comté” breed, only with specific parts such as the ham, shoulder and belly. The casing in natural.
Spices such as cumin, garlic, pepper, juniper are added. After being cured, the sausage is smoked over pine, spruce and juniper for at least 48 hours.
The Morteau’s colour is a beautiful golden amber, its texture is firm.
The sausage is characterised by smoky flavour that it'll share with the dish you'll cook it with.
We pride ourselves to providing you with the best Comté in London and an exciting range of authentic artisan cheeses. Our range includes star cheeses like Mont d’Or/Vacherin, Morbier and Raclette, as well as unknown treasures like Bleu de Gex, Saint Vernier or Val de Loue.
Our top charcuterie from Franche-Comté, in Eastern France, with hand-made saucissons de montagne, slow-smoked meats and cured hams are all made using the finest quality meat, raised locally.