The origin of PGI Montbéliard and PGI Morteau sausages.

Agriculture in Franche-Comté has always been strongly related to cattle breeding, mainly for milk production. In the past, there were many small dairy farms scattered throughout the region. These farms produced whey, an ideal by-product for feeding pigs, in addition to cheese. Also, thanks to the development of local cheese dairies, the breeding of pigs fed on whey became part of the tradition of the region.

Today, the production of Montbéliard and Morteau PGI sausages is controlled by strict specifications. This concern for quality is a guarantee for the authenticity of the product, which is appreciated not only in France, but also in the whole world, where these sausages are now exported.

What is the difference with conventional smoked sausages?

Montbéliard and Morteau PGI sausages produced in Franche-Comté,  can contain any part of the pig except the head, feet and tail. They guarantee a rich and natural taste of the products. In fact, they contain up to 3 times less water than conventional sausages, giving them a firmer, more compact texture. Moreover, they are characterized by their strict, natural composition, without using artificial colorants or flavor enhancers, thus preserving natural aromas. Artificial flavors are not included in their composition.

Spices are also regulated. For example, Montbéliard sausages must contain pepper, cumin and/or caraway.

Regarding additives, only 4 are allowed for PGI sausages, compared to 34 (+8 for edible casings) for conventional sausages.

PGI sausages benefit from special attention not only in meat selection, but also at every stage of production, such as the PGI seals applied to each product, guaranteeing authenticity and traceability. These seals are a guarantee of quality for industrial customers, reinforcing confidence in the product's origin and compliance with PGI standards.

In addition, the methods used to close the casings of PGI Morteau sausages are specific: they are traditionally and obligatorily closed with a wooden dowel and string, a detail that not only respects hand-crafted practices, but also adds a touch of tradition to each product. This type of closure is another indicator of the authenticity and craftsmanship behind each PGI sausage.

According to the differences between Montbéliard sausages and Morteau sausages, the latter is characterized by its larger size (minimum diameter of 34 mm for a weight of less than 150 g and minimum 40 mm for a weight of 150 g or more), its straight shape and a smoked taste that is often more pronounced than that of  Montbéliard sausage (minimum diameter of 25 mm). The smoking process, using only softwood, is also slower, which contributes to a more pronounced taste. A final difference concerns the size of the grain: a minimum of 8 mm for Morteau (sometimes even cut with a knife), between 6 and 12 mm for Montbéliard and a minimum of 4 mm for conventional smoked sausages.

The two PGI sausages are similar in texture and taste. However, they are used and presented differently.

Our « Smoked Sausages » offered at André Bazin.

At André Bazin, we're committed to providing our customers with a quality service. Additionally, thanks to the hard work of all our teams, we're able to offer a wide range of PGI and conventional smoked sausages, in whole or sliced forms. We also offer a range of fresh and frozen alternatives to sodium nitrite. We also have a various range of cuts (dices, slices or whole) to meet all our customers' requirements.

Although the regulations allow it, we do not use any other method (smoke flavoring, atomized smoke, etc.) than natural smoking for all our products, even those not covered by the PGI. This allows us to obtain an even, homogeneous amber color, which is our vision of cured meat.

Furthermore, our commitment to nutritional quality translates into a production site free of allergens and flavor enhancers, providing a safe and healthy option for all of our customers.

Finally, the traceability and guarantee of origin associated with PGI certification brings significant added value to ready-to-eat meals and enables us to premiumize our offering to consumers. For our industrial customers, this means additional marketing claims, improved market positioning, greater consumer confidence and clear differentiation from the competition.

So go ahead and discover our range of PGI sausages and cured meats by clicking here.

See our summary infographic below!

Resources :

Code des Usages de la Charcuterie, de la Salaison et des Conserves de Viandes mis à jour en 2023.

Cahier des charges de l’indication géographique protégée « Saucisse de Montbéliard »

Cahier des charges de la dénomination « Saucisse de Morteau » / « Jésus de Morteau »