Smoked sausages, Morteau, Montbéliard, Alsace, Diots...
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, 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.
These Gendarmes (or Landjäger) are an iconic charcuterie speciality from Alsace, whose reputation extends far beyond the borders of eastern France. Produced by Kirn, these gendarmes come in their traditional form: rectangular in shape, with a slightly chequered surface, and sold in pairs. This sausage is distinguished by its dark brown colour, resulting from a high proportion of beef (48%) and intense smoking with beech wood. Its firm consistency is the result of extensive drying, making it a robust product with a powerful flavour.
Delas offers this speciality to provide catering professionals with a product full of character, steeped in history and tradition, ideal for lovers of authentic local charcuterie.
Culinary uses and presentation:
Gendarme sausage is particularly appreciated for its versatility and ease of use:
► Raw: It is the traditional snacking product par excellence. It can be eaten as is, accompanied by gherkins and a slice of rye bread. Its firm texture and smoky flavour make it a must-have for aperitif platters and charcuterie assortments.
► Cooked version: It reveals its full aromatic power when added to stews. It is ideal for flavouring vegetable stews, lentil dishes or white beans.
► Catering suggestion: Its rectangular shape allows for original cutting for cocktail bites or mixed salad garnishes.
Technical characteristics:
► Balanced blend of beef (48%) and pork (43%), in natural pork casing.
► Seasoning: Spiced with pepper, mace, garlic and caraway.
► Smoking: Natural, using beech wood sawdust.
Store between 0°C and +4°C. Once opened, consume within 2 days.
