French salting
The salt meats of Franche-Comté: pigs in more ways than you can imagine. It is impossible to talk about the cold meats of Franche-Comté without mentioning the enormous tuyé farms of Upper Doubs.
The stone-built farmhouse is organised around a central room of some 20 sq m, in which there is a huge wooden pyramidal fireplace, the tuyé.
When all the other doors had been blocked by the snow, the locals could always leave by the tuyé. But the vocation of the fireplace was not to serve as an escape hatch, but for smoking meat. This method of preservation has remained very typical of the Franche-Comté. Visitors can enjoy smoked pork products from the foothills of the Jura up as far as the Vosges overlooking the River Sâone.
Genuine Morteau sausage
It is made in accordance with the rules of regional tradition: prime quality pork, dried and smoked in a tuyé burning wood and conifer wood chippings in a mountain area above ...
Genuine Montbéliard sausage
The production of this sausage goes back at least to the 14th century. At the time, the region's farmers were already filling pig guts with pork lean and fat, and seasoning it with ...
Upper Doubs smoked ham
This is a ham that has always been part of local tradition: the meat comes only from pigs that have been fattened in Franche-Comté and the only salting process that is authorised ...
Bresi
This is practically the only smoked meat from Franche-Comté which is not made from pork. Bresi is in fact dried and smoked beef. It is similar to the famous Swiss Graubü ...
Genuine Luxeuil ham
Made only in the canton of Luxeuil, this ham is first slowly macerated before being rubbed with dry salt. It is then lightly smoked. The total production time (salting, smoking and ...
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