The morteau is first of all a sausage of a shape and an amber color that sharpens the appetite. Developed from pork, the Morteau is a clever mixture of lean and fat contained in a fully natural hose. Morteau sausage dates back at least to the 16th century, when the Montagnons were conquering the forests of fir trees and spruces from the Jurassian massifs. Today, Morteau sausage is still smoked in the killing, with the sawdust of conifers and juniper.
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