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Franche-Comte is a cattle raising region. Over centuries, it has mastered the art of smoking pork and beef meats. Mountain cured meats, hams, pork knuckles and sausages are slowly smoked and braised in the traditional "tuyé", a massive hearth and wood burning chimney that is at the center of the typical Franche-Comte farmhouse.
Brési. Dry and salted beef, smoked for three months, it is similar to the Grisons meat. Its origin dates back to the 16th-century. It is served in very thin slices, as appetizer or with fondues and raclettes dishes.
Jambon de Luxeuil. This cured ham from the city of Luxeuil is smoked in accordance of an ancestral recipe. It is first marinated in a bath of salt and junipers berrries to be then slightly smoked with firtree sawdust.
Saucisse de Morteau. This sausage made exclusively with pork meat, is from the city of Morteau, located in the heart of the traditional "tué" region. The sausage is hung in a "tué", enveloped by the smoke from coniferous trees, for at least 48 hours to achieve its unique taste and its full flavor. The little wooden stick at one end of the sausage is another particularity which identifies it clearly.
It needs to be carefully poached in simmering water to prevent it from bursting. There is a thousand ways to prepare and enjoy it, cold or warm.
Saucisse de Montbéliard. Sausage from the city of Montbéliard made with high quality meat pork, spiced with cumin, nutmeg, garlic and white wine and smoked in accordance with the regional tradition. The sausage should be cooked for 20 minutes in simmering water or wrapped in foil paper and baked in the oven. It goes well with most vegetables and, in the region, it is served with warm cancoillote cheese.
extracted from www.interfrance.com
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