Agriculture in Franche-Comté has always been closely linked to cattle breeding, mainly for milk production. In the past, many small dairy farms were scattered throughout the region. These farms, in making cheese, also produced whey, an ideal by-product for feeding pigs. Thus, thanks to the development of local cheese factories, the breeding of pigs fed on whey has become anchored in the Franche-Comté tradition.

The origin of Montbéliard IGP and Morteau IGP sausages.

The link between cheese production and pig farming has thus endured in Franche-Comté. From the 20th century, with the increase in milk production, pig farming intensified and became more specialized, going beyond the family framework to supply local butchers and pork butchers, then the regional market.

Today, the production of IGP Montbéliard sausages and Morteau, is regulated by strict specifications. This concern for quality guarantees authentic products, appreciated not only in France but also throughout the world, where these sausages are now exported.

What are the differences with conventional smoked sausages?

Mandatory to be made in Franche-Comté, IGP Montbéliard and Morteau sausages can contain all parts of the pig except the head, feet and tail. They guarantee a rich and natural sensory profile. In fact, they contain up to 3 times less water than conventional sausages, which provides a firmer and more bound texture. In addition, they stand out for their strict and natural composition, without the use of artificial colorings and flavor enhancers, thus preserving natural flavors. Flavors are not included in their composition.

Spices are also regulated, for example, with the obligation to use pepper as well as cumin and/or caraway in Montbéliard sausage.

Regarding additives, 4 are authorized within the framework of the PGI only compared to 34 (+8 for edible casings) for conventional smoked sausages.

PGI sausages benefit from special attention paid during the selection of meats but also at each stage of manufacturing such as the installation of PGI seals affixed to each product which guarantee their authenticity and traceability. These seals are a guarantee of quality for industrial customers, reinforcing confidence in the origin and compliance of the product with PGI standards.
In addition, the methods of closing the casings of the Saucisse de Morteau PGI are specific: in fact, it is traditionally and obligatorily closed with a wooden dowel and a string, a detail that not only respects artisanal practices, but also adds a touch of tradition to each product. This type of artisanal closure is another indicator of the authenticity and know-how behind each PGI sausage.

Regarding the differences between the Saucisse de Montbéliard and the Saucisse de Morteau, the latter is distinguished by its larger size (a minimum diameter of 34mm for a weight less than 150g and a minimum of 40mm for a weight greater than or equal to 150g), its straight shape, and a smoky flavor that is often more pronounced than that of the "Saucisse de Montbéliard" (minimum diameter of 25mm). The smoking process, using only softwood, is also slower, which contributes to a more pronounced flavor. Finally, one last difference should be noted concerning the grain of the mince, which differs: 8mm minimum for the Morteau (sometimes even cut with a knife), between 6mm and 12mm for the Montbéliard and minimum 4mm for the conventional smoked sausage.

The two PGI sausages nevertheless share similar texture and taste characteristics, but they are used and presented differently.

Our Smoked Sausage offer at André Bazin.

At André Bazin, we are committed to providing our customers with quality service, which is why, thanks to the work of all our teams, we are able to offer a wide range of PGI or non-PGI smoked sausages, whole or in slices. We also have alternatives to sodium nitrites in fresh or frozen form. We also offer several cuts (in cubes, slices or whole) in order to meet each of our customers' requirements.

Even if the regulations allow it, we do not use any other method (smoke aroma, smoking by atomization, etc.) than natural smoking for all of our products, even those outside the PGI, which allows us to obtain a uniform and regular amber color that corresponds to our vision of charcuterie.

Additionally, our commitment to nutritional quality translates into an allergen-free and flavor enhancer-free site, providing a safe and healthy option for all of our customers.

Finally, the traceability and guarantee of origin associated with PGI certification bring significant added value to ready meals and make it possible to premiumize the offer dedicated to the consumer. For our industrial customers, this translates into additional claims, improved market positioning, increased consumer confidence and clear differentiation from the competition.

So don't hesitate any longer, discover our range of Smoked Sausages and PGI Smoked Sausages by clicking here.

Find our summary infographic below!

Sources:

Code of Practice for Charcuterie, Salting and Canned Meats updated in 2023.

Specifications for the protected geographical indication “Saucisse de Montbéliard”

Specifications for the name “Saucisse de Morteau” / “Jesus of Morteau”