The Morteau Sausage is a pork sausage with a natural casing, traditionally smoked up to 48 hours in a 'tuye'. It uses the 'Porc de Franche-Comte' breed. It is seasoned with spices such as cumin, garlic, pepper and juniper. After being cured, the sausage is slow smoked over pine, spruce and juniper sawdust. The Morteau’s colour is a beautiful golden amber, it’s texture is juicy and firm. The sausage is characterised by a strong smoky flavour.

The pigs are reared outside in the French countryside.

About Nitrates and Nitrites
Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. We want to provide transparency to you so that you can make your own decisions about consuming.