Montbéliard Sausage
Saucisse de Montbéliard PGI — a smoked pork sausage from Franche-Comté in eastern France, with origins that date back to the 1st century BC. The Montbéliard was awarded Protected Geographical Indication in 2013 and is made to a tightly controlled specification: all pork, coarsely minced, seasoned with pepper and caraway, stuffed into a natural casing, and slowly smoked over softwood — pine, spruce, and juniper from the densely wooded mountains of the Jura.
The softwood smoking is what makes the Montbéliard distinctive. Most European smoked sausages use hardwood; the Montbéliard uses resinous softwood, a technique that developed in the traditional tuyé farmhouses of the Haut-Doubs, where charcuterie was smoked in the chimney flue alongside the household fire. This gives the sausage its amber-brown colour, its firm yet juicy texture, and a smoky, aromatic flavour that is unlike anything produced by oak or beech.
The pork itself comes from pigs reared on whey — a byproduct of the region's cheesemaking industry (Comté, Morbier, Mont d'Or), creating a closed agricultural loop where the dairy cows feed on local pasture, their milk produces cheese, the whey feeds the pigs, and the pigs produce the sausage. The result is pork with a particular sweetness and quality of fat that is specific to this region.
The sausages arrive already smoked and only need gentle reheating. Pack of two.
Origin: Franche-Comté, France (PGI)
Ingredients: Pork, salt, pepper, caraway, sucrose, dextrose, preservatives, sodium nitrate, ferments, natural pork casing
Storage: Refrigerate at 0–4°C. Use by date on packaging.
Net: 350g± (2 large sausages)
Â
Saucisse de Montbéliard PGI — a smoked pork sausage from Franche-Comté in eastern France, with origins that date back to the 1st century BC. The Montbéliard was awarded Protected Geographical Indication in 2013 and is made to a tightly controlled specification: all pork, coarsely minced, seasoned with pepper and caraway, stuffed into a natural casing, and slowly smoked over softwood — pine, spruce, and juniper from the densely wooded mountains of the Jura.
The softwood smoking is what makes the Montbéliard distinctive. Most European smoked sausages use hardwood; the Montbéliard uses resinous softwood, a technique that developed in the traditional tuyé farmhouses of the Haut-Doubs, where charcuterie was smoked in the chimney flue alongside the household fire. This gives the sausage its amber-brown colour, its firm yet juicy texture, and a smoky, aromatic flavour that is unlike anything produced by oak or beech.
The pork itself comes from pigs reared on whey — a byproduct of the region's cheesemaking industry (Comté, Morbier, Mont d'Or), creating a closed agricultural loop where the dairy cows feed on local pasture, their milk produces cheese, the whey feeds the pigs, and the pigs produce the sausage. The result is pork with a particular sweetness and quality of fat that is specific to this region.
The sausages arrive already smoked and only need gentle reheating. Pack of two.
Origin: Franche-Comté, France (PGI)
Ingredients: Pork, salt, pepper, caraway, sucrose, dextrose, preservatives, sodium nitrate, ferments, natural pork casing
Storage: Refrigerate at 0–4°C. Use by date on packaging.
Net: 350g± (2 large sausages)
Â
Original: $13.54
-70%$13.54
$4.06Description
Saucisse de Montbéliard PGI — a smoked pork sausage from Franche-Comté in eastern France, with origins that date back to the 1st century BC. The Montbéliard was awarded Protected Geographical Indication in 2013 and is made to a tightly controlled specification: all pork, coarsely minced, seasoned with pepper and caraway, stuffed into a natural casing, and slowly smoked over softwood — pine, spruce, and juniper from the densely wooded mountains of the Jura.
The softwood smoking is what makes the Montbéliard distinctive. Most European smoked sausages use hardwood; the Montbéliard uses resinous softwood, a technique that developed in the traditional tuyé farmhouses of the Haut-Doubs, where charcuterie was smoked in the chimney flue alongside the household fire. This gives the sausage its amber-brown colour, its firm yet juicy texture, and a smoky, aromatic flavour that is unlike anything produced by oak or beech.
The pork itself comes from pigs reared on whey — a byproduct of the region's cheesemaking industry (Comté, Morbier, Mont d'Or), creating a closed agricultural loop where the dairy cows feed on local pasture, their milk produces cheese, the whey feeds the pigs, and the pigs produce the sausage. The result is pork with a particular sweetness and quality of fat that is specific to this region.
The sausages arrive already smoked and only need gentle reheating. Pack of two.
Origin: Franche-Comté, France (PGI)
Ingredients: Pork, salt, pepper, caraway, sucrose, dextrose, preservatives, sodium nitrate, ferments, natural pork casing
Storage: Refrigerate at 0–4°C. Use by date on packaging.
Net: 350g± (2 large sausages)
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