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Meat from France
Saucisse de Morteau is a raw pork sausage from Franche-Comté that is slowly smoked over resinous wood and sawdust and then cooked before it is eaten. It has no ripening step. Slow smoking is how it is preserved, and lactic starter cultures are only an optional addition.
| Lean pork | Leg, shoulder, belly, loin or trimmings, from pigs fed a diet with whey[cdc-morteau-2017][eu-morteau-2019] |
| Pork cutting fat (hard fat) | [cdc-morteau-2017] |
| Cooking saltat most 22 g/kg of mixture | [eu-morteau-2019] |
| Wineat most 6.5 % | [eu-morteau-2019] |
| Water or iceat most 3 % | [eu-morteau-2019] |
| Saltpetre (E252) or nitrite salt (E250), sugars, ascorbate, rosemary extract | [eu-morteau-2019] |
| Starter | optional lactic starter cultures (2017 specification) |
Total time across the recorded steps: 6 h
What changes: Lean pork and hard fat are minced to a coarse grain
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Saucisse de Morteau is a raw pork sausage from Franche-Comté that is slowly smoked over resinous wood and sawdust and then cooked before it is eaten. It has no ripening step. Slow smoking is how it is preserved, and lactic starter cultures are only an optional addition. Made in 6 steps over 6 h. The longest step, smoke slowly over resinous wood, takes at least 6 h (European Commission 2019) and runs at up to 40 °C (European Commission 2019). Salt is up to 2.2 % (European Commission 2019).
| Main step | at least 6 hSet[eu-morteau-2019] | Smoke slowly over resinous wood |
|---|---|---|
| Temperature | up to 40 °CSet[eu-morteau-2019] | Smoke slowly over resinous wood |
| Salt | up to 2.2 %Set[eu-morteau-2019] | Add salt and the optional additions |
Saucisse de Morteau has no ripening step. It is smoked slowly with conifer wood, which gives its amber colour, and the specification says it is eaten only after cooking. Dry sausages such as Saucisson de Lacaune are instead warmed for fermentation and then dried for 10 to 45 days.
A raw pork sausage that must be cooked before eating, because smoking alone does not reliably kill Trichinella worms (US CDC). The specification's 68 °C at the core applies to product sold cooked; for cooking raw ground meat at home the CDC gives at least 71 °C. Frozen product is kept at –18 °C or below.
Every number is labelled with how it is known. How this atlas is made
The 2017 specification says that the production and eating of smoked pork charcuterie, this sausage included, is attested in Franche-Comté from the 18th century. It was entered in the EU register as a PGI by Commission Regulation (EU) No 751/2010 of 20 August 2010. Implementing Regulation (EU) 2020/221 of 14 February 2020 approved non-minor amendments to its specification.
