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Cooked and smoked meats feature everywhere in Franche-Comté cuisine: bresi with Luxeuil ham or Haut-Doubs ham, and the great classics, Morteau and Montbéliard sausage.
You can't miss them out on the plateaux of the Haut-Doubs between Morteau and Mouthe…
Since time immemorial, ham, bacon, beef and sausages have been hung in the tuyés (smokehouses)
Tuyé dans le Haut-Doubs - ©Comité Régional du Tourisme de Franche-Comté
>> Haut-Doubs traditional farms: the tradition of the tuyé continues
In Franche-Comté, smoked sausages and hams are part of the region’s traditional crafts. In times gone by, they were smoked in the tuyé – a chimney with space for smoking meats – a traditional feature of Comtois farms that enabled the meats to be preserved throughout the harsh, long winters. Today, the tuyés can still be seen, proudly recognisable by their pyramid shape which can reach up to 15m in height, dotted throughout the Haut-Doubs plateau between Morteau and Mouthe. And they still work! Morteau sausages and other cured meats are always smoked using the traditional techniques with pine and spruce.
>> Morteau sausage: a Franche-Comté speciality
Morteau sausage is a shining example of the regions flavoursome cooked meats. With its ever so traditional smoked aroma, it can be enjoyed hot after 30-40 minutes in the oven depending upon its size, or cold as part of a salad. It goes perfectly with regional cuisine, for example when served with hot cancoillotte and a Jura red wine, ideally a poulsard, whose bouquet of bitter cherries and woodland fruits mingle with the smoked sausage flavour.
>> Even more cured meats in Franche-Comté: Montbéliard sausage, Haut-Doubs smoked ham, bresi and Luxeuil ham
The famous Morteau sausage also comes in more petite proportions known as Montbéliard sausage, which is also made using traditional methods* with the highest quality meat from pigs fattened in Franche-Comté.
Bresi is practically the only smoked meat from Franche-Comté that is not made from pork. It is similar to the Swiss beef "Bündnerfleisch", and should be served in very thin slices.
Last but not least, two hams with a personality of their own: Haut-Doubs smoked ham, rubbed down with dry salt and herbs, and Luxeuil ham with its unique hazelnut flavour.
Morteau sausage grilled with Morbier on a potato pancakeLearn more