Saucisse de Morteau — a traditional smoked sausage from Franche-Comté in eastern France, named after the town of Morteau in the Haut-Doubs. The Morteau is the larger, more robust sibling of the Montbéliard: thicker, denser, and smoked for longer in the traditional tuyé — the distinctive pyramidal chimney found in the farmhouses of the region, where charcuterie has been smoked over softwood for centuries.

The Morteau is made entirely from pork, seasoned with pepper, and slowly smoked using wood from the resinous trees that cover the Jura mountains — pine, spruce, and juniper. The smoking takes place at low temperature over an extended period, which gives the sausage its deeply aromatic, smoky character, its dense, firm texture, and its dark amber-brown casing. The flavour is more intense and concentrated than the Montbéliard — strongly smoky, savoury, and with a richness that makes it ideal for hearty, slow-cooked dishes.

Like the Montbéliard, the Morteau is the product of a closed agricultural loop specific to Franche-Comté: the region's dairy cows produce milk for Comté, Morbier, and Mont d'Or cheese; the whey from cheesemaking feeds the pigs; and the pigs produce the sausage. This gives the pork a particular sweetness and quality of fat that is unique to the region.

Origin: Franche-Comté, France

Ingredients: Pork, salt, pepper, sucrose, dextrose, preservative, sodium nitrite, ferments, natural pork casing

Storage: Refrigerate at 0–4°C. Use by date on packaging.

Net: 400g±