Saucisse de Morteau is a delicious smoked sausage from the Morteau in the mid-East of France, 5km from the Swiss border.
Morteau sausage has protected designation of origin, in the same way as Champagne is. It can only be called Morteau if it is made using the pork of pigs from the local area, and smoked over conifer and juniper for 48 hours.
This smoking gives the sausage a highly distinctive and unique flavour.
Genuine Morteau has a metal tag and string attached which confirm its authenticity.
Please note, although it has been smoked, Morteau needs to be cooked before eating.
Each pack weighs 2kg and contains 5 Saucisse de Morteau
Contains pork meat, salt, pepper, saccharose, wheat dextrose, preservative: sodium nitrite, ferments, natural pork casing.
108g pork meat used for 100g of finished product.
*As feautured on Channel Four's Sunday Brunch 11th November 2017*