Appreciated by amateurs for its frank and smoky taste and its soft and juicy texture, the Morteau sausage is a coarsely ground pork sausage that can only be produced in Franche-Comté. Generally cooked in water (40 minutes in simmering water), it can also be grilled and can then be used for many recipes, from the most classic such as sausage with lentils or sauerkraut, to the most original, as an accompaniment to fish for example. The Morteau sausage is easily recognizable by its amber color due to smoking, its cylindrical shape and its closure with a wooden peg.

Ideal for one person, these 175g sausages are very practical because they can be served whole. Packaged in a protective atmosphere per 12, their packaging is well suited to preparing a banquet or for medium-sized establishments offering Montbéliard sausage as a dish of the day, sauerkraut for example. Firm, soft and juicy, the Montbéliard sausage, protected by PGI, is distinguished first by its amber and speckled color and by its thin skin. When cut, it reveals a large grain of hash and on the palate, it reveals smoky, fragrant and slightly peppery aromas.

Protected by an PGI, the Morteau sausage is a pork sausage with characteristic smoky aromas. Recognizable, the Morteau sausage has an amber color, it is straight, cylindrical and regular and is closed with a wooden dowel. Its characteristics are also tasteful: served hot or cold, the Morteau sausage has a pronounced but mild smoked taste. It is juicy while remaining firm and soft thanks to a large pork chopping grain that is clearly visible when cut. It's a must-have for making your homemade sauerkraut.

The Montbéliard sausage is sometimes considered the oldest sausage in France. It is distinguished by its amber and mottled color, thin skin and large hash grain. Juicy despite a firm texture, its taste is slightly smoky and peppery. These small 60g sausages, ideal in a mix with other meats in a dish, a sauerkraut or as a starter, are already cooked and only require reheating before serving. Practical, they can even be reheated in a microwave.

Protected by its PGI, Morteau sausage can only be produced in Franche-Comté. It is a pork sausage recognizable by its amber color due to smoking and its cylindrical shape but also by its closure with a wooden peg. Already cooked, these Morteau sausages can be sold individually or prepared: served cold or reheated, they are suitable for many recipes ranging from salad to sausage rougail or sauerkraut. When cut, they have a large hash grain and are characterized by a firm and juicy texture.

CHARLES KELLER smoked sausage is made from French pork (62%) and pork fat, stuffed into natural pork casings and delicately smoked over beech wood. It is vacuum-packed, ensuring freshness and convenience for catering and delicatessen professionals. Ideal in hot dishes, this sausage can be reheated for a few minutes with its accompaniment to be served on a plate, grilled in a pan or incorporated into gourmet dishes such as cassoulet, stew or gratin. Its soft texture and smoky flavour bring authenticity and character to your recipes. The product is made in France. Store between 0°C and 4°C.

Artisan butchers since 1968, Salaisons Vincent Droz guarantees traditional production methods. The result of preserved expertise and specifications that are even more demanding than those of Morteau IGP, their Label Rouge IGP Morteau sausage offers remarkable taste, made from fresh, lean Label Rouge meat sourced from France's Franche-Comté region. It therefore benefits from a double guarantee of quality: Label Rouge and Protected Geographical Indication (PGI). The production process is based strictly on mixtures of prime cuts of pork, exclusively fresh (loin, shoulder, back, belly), excluding cuts of inconsistent quality. The meat comes from Label Rouge pigs, born and reared in Franche-Comté, from selected breeds, with a longer rearing period, low stocking density and a controlled diet (at least 65% cereals). This requirement guarantees firmer meat, promoting more even smoking, finer aromas and superior taste. The Label Rouge requires natural smoking for a minimum of 48 hours, using untreated resinous wood, in a traditional tuyé (a pyramid-shaped chimney typical of Franche-Comté). This process gives it an authentic and intense smoky flavour, more pronounced than that of a standard Morteau IGP. This product is allergen-free and gluten-free by choice, with all allergens, including milk, removed during production. Culinary uses and positioning: Ideal for all your regional recipes, Label Rouge IGP Morteau sausage is the choice of discerning professionals. Key applications: ► Regional recipes: sauerkraut, lentils, Comtois hotpot, baked Mont d'Or cheese ► Buffets and single dishes: served hot or cold. Benefits for chefs: ► Simplicity: double official quality label (Label Rouge & IGP), easy to promote on the menu ► Excellence: consistent smoking, firm texture and consistent flavour.

This Smoked Cooked Sausage from Alsace is an exceptional product, awarded bronze at the 2022 Concours Général Agricole. Produced by Pierre Schmidt, this superior sausage is made from 92% pure pork, using only French pork (VPF). Stuffed into natural pork casings, it is smoked and cooked to develop rustic flavours and a generous texture. This 2.3kg format (containing approximately 21 pieces of 110g each) is particularly suited to the needs of traditional catering professionals and brasseries. True to Le Delas' selection, this product embodies the finest Alsatian charcuterie expertise. Culinary Uses and Preparation Tips: This sausage is the ideal accompaniment to local dishes. Although already cooked, it must be reheated thoroughly to release all its flavours: ► In a pan: Immerse the sausages in simmering (not boiling) water for 15 minutes. ► An essential ingredient in sauerkraut: It is the central element of a royal sauerkraut garnish or an Alsatian cassoulet. ► Side dish: Goes perfectly with Puy lentils, homemade mashed potatoes or simply a strong mustard. Store between 0°C and +4°C. Consume quickly after opening the tray.

This Morteau sausage PGI is specifically calibrated to meet the yield and consistency requirements of professional kitchens: ► Optimised format: Packaged in packs of 5 x 350g, it facilitates stock management and ensures perfect control of ingredient ratios when plating up. ► Cooking Properties: Its firm texture guarantees an exemplary presentation, even after prolonged cooking in a moist environment (stews, sauerkraut or lentils). ► Local Identity: Slow smoking with fir and spruce wood gives it that characteristic amber and woody flavour typical of the Haut-Doubs region, which adds structure to your dishes. ► Versatility in the Kitchen: Ideal served whole as a shared dish, it is also perfect sliced to accompany quiches, soups or catering buffets.

This Morteau sausage PGI is a raw product for cooking, selected by Le Delas for its versatility and quality: ► Cooking control: Its natural pork casing, closed with a traditional wooden peg, ensures excellent texture. For maximum juiciness, poach slowly (without pricking) for 35 to 45 minutes in simmering water. ► Gastronomic Applications: A key ingredient in stews, sauerkraut and lentil dishes, it is also excellent sliced thinly to enhance homemade mashed potatoes or add to a Franche-Comté salad. ► Portion Control: Its 350g size guarantees consistent serving sizes for your seasonal menus or regional buffets. ► Butcher Quality: Made from French pork, it offers a firm texture that meets the presentation requirements of chefs and caterers.

These premium smoked Knacks d'Alsace sausages perfectly meet the requirements of catering professionals. Made in France using traditional Alsatian expertise, these sausages are the result of a fine emulsion of pork and beef, stuffed into natural sheep casings. They are then dried, delicately smoked over beech wood, and steamed to ensure a typical texture and consistent taste. Delas has chosen to stock them for their authenticity and impeccable quality, offering chefs a superior solution to enhance their dishes. Culinary uses and preparation: This versatile product simplifies your kitchen organisation while ensuring consistent customer satisfaction: ► Classic garnishes: Essential for accompanying your garnished sauerkraut, they add a characteristic smoky flavour. ► Served cold or hot: Perfect for enriching your mixed salads or serving as a quick side dish for your catering services. ► Starters and snacks: Ideal for making high-quality hot dogs or adding to your charcuterie platters. Instructions for use and storage: ► For best results, bring water to the boil, turn off the heat, then immerse the Knacks in the water for 10 minutes. This gentle preparation method preserves the integrity of the natural casing and the tenderness of the meat. ► To preserve the organoleptic quality of these sausages, it is essential to store them in a cool place, between 0 and 4°C. Once opened, the product should be consumed quickly.

These Gendarmes à cuire sausages are a staple of traditional charcuterie. Made using renowned Alsatian expertise, these Gendarmes are produced from a balanced blend of beef and pork, all sourced in France. They are smoked over beech wood, giving them a distinctive aroma and excellent cooking properties, which are essential for food professionals. Stuffed into natural casings, they offer a firm texture and consistent quality that will enhance your dishes. Delas has chosen to stock this product for its reliability and delicate flavour, providing chefs and caterers with a tasty, high-quality base for their creations. Culinary uses and preparation: This premium product is suitable for many professional cooking needs, offering significant time savings when preparing your menus: ► Traditional dishes: The ingredient of choice to enhance your sauerkraut or peasant stews, to which it adds an authentic smoky flavour. ► Soups and consommés: Ideal in vegetable soups to enrich the flavour palette of your starters. ► Catering platters: Perfect for reheating and serving whole or sliced as part of a selection of quality charcuterie. Instructions for use and storage ► For best results, we recommend heating the Gendarmes over a low heat for 15 minutes in simmering water, or adding them directly to your stews. ► To preserve all the organoleptic qualities of the product, it is essential to store it in a cool place between 0 and 4°C. Once opened, the product should be consumed quickly to guarantee impeccable quality.