 | This article includes alist of references,related reading, orexternal links,but its sources remain unclear because it lacksinline citations. Please helpimprove this article byintroducing more precise citations.(January 2014) (Learn how and when to remove this message) |
 Morteau sausage being smoked | |
| Alternative names | Belle de Morteau |
|---|---|
| Type | Sausage |
| Course | Main |
| Place of origin | France |
| Region or state | Europe |
| Main ingredients | pork |
TheMorteau sausage (French:saucisse de Morteau; also known as theBelle de Morteau) is a traditionalsmokedsausage[1] from theFranche-ComtéFrench historical region and take its name from the city ofMorteau[2] in theDoubsdepartment. It is smoked in traditional pyramidal chimneys, called "tuyés".[1] It is a strongly flavoured and very dense uncooked sausage.
It is produced on the plateau and in the mountains of theJura mountains in the Doubs at an altitude greater than 600 m (2,000 ft).[1] The city of Morteau is at the centre of this artisanal industry.
Morteau sausage is produced using only pork from the Franche-Comté region, because in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust fromconifer andjuniper within the tuyé. It is not cooked, however, as the combustion is accompanied by a strong current of air.
The Morteau sausage is protected by theEuropean Union'sPGI[3] label, which guarantees its quality, origin and method of preparation as a regional French specialty. Authentic Morteau typically comes with a metal tag as well as a small wooden stick wrapped around the end of the link.
| Overview |  | ||||
|---|---|---|---|---|---|
| Fresh sausage | |||||
| Dry sausage |
| ||||
| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
