A large smoked pork sausage from the Haut-Doubs in Franche-Comté, made of coarsely chopped pork in a natural casing, recognisable by the small wooden peg (the cheville) closing one end. It is slowly cold-smoked over resinous conifer sawdust in a traditional tuyé chimney, giving a firm, meaty sausage with a deep smoky savour. It carries a protected IGP designation.
Where it comes from
A cold-smoked pork sausage of Morteau in the Haut-Doubs, smoked in the traditional tuyé; it holds an IGP since 2010.
In the kitchen
Poached gently and served with potatoes and lentils, or sliced into Comté-region dishes.
Nutrition (per 100g)
~320kcalCal
~17.0gProtein
~28.0gFat
~1.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
