Charcuterie - Franche-Comte'
After cheese, the next big thing in Franche-Comte' is CHARCUTERIE, and most of France's
favourite smoked hams and sausages are produced in this region.
One notable speciality is BRESI, a dry and salted smoked beef with origins dating back to the
16th century.
Look in any CHARCUTERIE in France and you're likely to find the acclaimed SAUCISSE DE
MORTEAU, a unique pork sausage smoked over conifer chips to give it a distinctive flavour.
Visitors should als try the JAMBON DE LUXEIL, a cured ham that's marinated in a bath of
salt and juniper berries before being smoked with fir tree sawdust - a rare alpine treat.
Also the SAUCISSE DE MONTBELIARD, a high quality pork sausage spiced with cumin,
nutmeg, garlic and white wine and smoked to regional tradition
favourite smoked hams and sausages are produced in this region.
One notable speciality is BRESI, a dry and salted smoked beef with origins dating back to the
16th century.
Look in any CHARCUTERIE in France and you're likely to find the acclaimed SAUCISSE DE
MORTEAU, a unique pork sausage smoked over conifer chips to give it a distinctive flavour.
Visitors should als try the JAMBON DE LUXEIL, a cured ham that's marinated in a bath of
salt and juniper berries before being smoked with fir tree sawdust - a rare alpine treat.
Also the SAUCISSE DE MONTBELIARD, a high quality pork sausage spiced with cumin,
nutmeg, garlic and white wine and smoked to regional tradition
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