The sausage (saucisse) de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France. The geographical area of production for ‘Saucisse de Morteau’ and ‘Jésus de Morteau’ consists of four provinces in the Franche-Comté region (Doubs, Jura, Haute-Saône and Territoire de Belfort).
Saucisse de Morteau is stuffed into 40-65 mm hog middles, however, if stuffed into pig’s bung (>65 mm), the name of the sausage changes to “Jésus de Morteau.”
After smoking the sausage may be submitted to a thermal process becoming a fully cooked and ready to eat sausage.
Saucisse de Morteau carries PGI, 2010 classification.