Our artisanal expertise

Both originating in Franche-Comté, Morteau and Montbéliard sausages are icons of the region’s culinary tradition. Deeply rooted in the region’s history, these products were awarded Protected Geographical Indication (PGI) status in 2010 for Morteau sausage and Jésus de Morteau, and in 2013 for Montbéliard sausage. This European label, a guarantee of quality, protects the product’s name from competition throughout the European Union. All stakeholders in the industry, from the farmer to the processor, are committed to adhering to strict specifications, which can be viewed on the INAO (National Institute of Origin and Quality) website under CDC Morteau / CDC Montbéliard.

Franche-Comté has a long-standing reputation for charcuterie and has long distinguished itself in the art of curing and smoking meats. In the region, pig farming and cheese production are closely linked; in fact, the pigs are fed whey, a byproduct of milk coagulation during the production of regional cheeses such as Comté, Morbier, Mont d’Or, and Bleu de Gex. This production cycle creates a virtuous circle: the pastures feed the cows, which produce the milk used to make the cheeses; the whey from these cheeses feeds the pigs; and the manure from the pigs fertilizes the pastures. The meat obtained in this way is carefully selected by our butchers from regional slaughterhouses that hold health certifications guaranteeing traceability throughout the entire supply chain.

Papy Gaby’s Tuyé is a local business that has always championed traditional craftsmanship. An exceptional environment of beauty and purity, a small team, an extraordinary tool in the form of the tuyé, rigorously selected raw materials, and a commitment to creating excellent products capable of satisfying the most discerning palates: Morteau sausages and Montbéliard IGP sausages, sausages with cumin, Comté cheese, and cabbage, country-style sausages, IGP Jésus de Morteau, raw and cooked ham, bresi, smoked pork tenderloins and country-style bacon, pork loins, shoulder fillets, and smoked beef tongues… Franche-Comté has everything it takes to be the pride of France’s gastronomic scene.

The salting and smoking process is now widely appreciated. It must be said that the art of smoking, when mastered, has the power to bring out the intensity of the meat’s flavor. Dry salting, the first step, requires a specific technique that involves mixing salt with spices and rubbing the mixture into the meat. This is followed by a slow cold-smoking process using the traditional method, with softwood sawdust (spruce and fir) as fuel. Here, there is no industrial process, but rather top-quality meat, prepared at an altitude of 900 meters in strict accordance with the methods of yesteryear.