The origins of Morteau sausage production can be traced back to at least the 16th century, a time when many farms had “tuyé” – enormous chimneys made of wooden planks, which were used for smoking meats. However, the fame of Morteau sausage remained predominantly local and regional for quite a while, with distribution mainly handled by local merchants and travelers from the 18th century onwards. Gradually, the reputation of Morteau sausage expanded, largely due to the product’s distinctive and easily recognizable visual attributes.
One of the prominent characteristics of Morteau sausage is its smoky aroma, which is achieved by using sawdust and resinous wood and allowing for a slow smoking process. This smoked flavour is well-balanced and lingers without being sour or bitter. The sausage is also distinguished by its meaty taste. When consumed, it is neither tough nor rubbery but has a firm and juicy texture.
Ideal to serve with lentils and potatoes. The mustard sauce also pairs wonderfully with Morteau sausage.
Keep in the fridge and consume within the recommended expiration date.
Red Wines (Fleurie, Mercurey), White Wines (Arbois)
How to eat?
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