It is manufactured today only with comtois pig, which continue to be fatten traditionally and which is a guaranty of an incomparable quality.
Worked out starting of shoulder and fat of the pig back, it presents a coarsely chopped flesh, salted then "embossé" in natural bowels. Easily recognizable with its ring and with peg which closes it on a side, the Saucisse de Morteau is at least smoked 48 hours in the "Tuyé" (traditional chimney) and this exclusively with coniferous tree.
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