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Charcuterie
Franche-Comté cold cuts

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Franche-Comté is a cattle raising region. Over centuries, it has mastered the art of smoking pork and beef meats. Mountain cured meats, hams, pork knuckles and sausages are slowly smoked and braised in the traditional "tuyé", a massive wood burning chimney at the center of the typical Franche-Comté farmhouses, found mainly in the Haut-Doubs region near the Swiss border.

Brési: Dry and salted beef, smoked for three months, it is similar to the Grisons meat. Its origin dates back to the 16th-century. It is served in very thin slices, as appetizer or with fondues and raclettes dishes.

Jambon de Luxeuil: This cured ham from the city of Luxeuil is smoked in accordance of an ancestral recipe. It is first marinated in a bath of salt and juniper berries to be then slightly smoked with fir tree sawdust.

Saucisse de Morteau: The town of Morteau has given its name to the best-known sausage specialty of the region. The sausage made exclusively with pork meat is hunged and smoked over conifer chips in the "tuyé" for at least 48 hours to achieve its unique taste and its full flavor. It is not authentic unless it has the seal and wooden peg at one end. It needs to be carefully poached in simmering water to prevent it from bursting, and can be served either hot or at room temperature.

Saucisse de Montbéliard: Sausage from the city of Montbéliard made with high quality pork meat, spiced with cumin, nutmeg, garlic and white wine and smoked in accordance with the regional tradition. The sausage should be cooked for 20 minutes in simmering water or wrapped in foil paper and baked in the oven. It goes well with most vegetables and can be served with warm cancoillote cheese.