Jésus de Morteau IGP (800 g)

This specialty from the Haut-Doubs region has held a PGI designation since 2010.
The Morteau PGI Jésus is made using Morteau sausage as a base, but is distinguished by its larger and more irregular shape. The smoking and drying times are proportionally longer. Jésus is made with the finest cuts of meat and the largest natural casings. It was traditionally reserved for Christmas celebrations.
Easy to prepare, enjoy it hot or cold. An essential ingredient in Franche-Comté cuisine, it pairs perfectly with salads, gratins, warm Mont d'Or, Comté stews, or serve it with hot potatoes and cancoillotte.
Preparation tip: after starting in cold water, let it simmer for 60 to 90 minutes, depending on the weight of the Jésus, in gently boiling water.

Made by Papy Gaby's Tuyé