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Rhône-Alpes
A cooking saucisson flavoured with mountain caraway, which the plateau matheysin has been cooking since at least the 17th century.
Charcuterie speciality from Rhône-Alpes.
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The murçon is a cooking saucisson, a charcuterie speciality of La Mure in the Dauphiné. Nobody can say when it was invented, but traces of “Murson” have been found dating back to the 17th century. As for the name, several hypotheses circulate: a contraction of “La Mure” and “saucisson”, or a derivation from the Latin “Muritia”, which became “miarsson” in the local dialect. They remain merely hypotheses.
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Each winter, the peasants of the Matheysine slaughtered the pig and made pork delicacies that had to be cured and processed. A Polish origin is sometimes suggested: the saucisson was purportedly brought by miners from the Dauphiné collieries, but this version remains an unsourced supposition. What is certain is that the recipe has been passed down from generation to generation.
On 14 November 2013, the regional press announced that the murçon, a “charcuterie speciality of the plateau Matheysin”, finally had its fan club: the Confrérie du Murçon Matheysin had just been founded. Wikipedia dates its creation to 19 October 2013. It aims to promote all local specialities—the murçon, but also chèvre salée and tourte matheysine—and its members, always in costume, can be spotted from afar at fairs, markets and terroir festivals. A food festival is held around 15 August.
Appearance
Minced pork meat, mixed with larger pieces diced with a knife.
Aroma
Caraway, also known as “cumin des Alpes” or “anis des Alpes”, is its characteristic aroma.
Taste
“Charaiye”, wild mountain caraway, flavours the meat and gives the murçon its distinctiveness.
the pork is minced, with larger pieces diced with a knife.
the meat is flavoured with caraway; the ingredients cited by the regional press are pork meat, eau-de-vie and caraway.
the murçon spends a few days in the salting tub before being cooked.
the artisanal version is made using beef casing, which withstands freezing well.
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The murçon is traditionally cooked for half an hour in simmering water, starting from cold water, and is served with potatoes cooked in the same water, which take on the aroma of the caraway. It can be eaten hot or cold: it can also be sliced thinly and accompanied by a green salad. It can be found at local markets and from caterers and charcutiers in La Mure.
Founded in October 2013 in La Mure, the Confrérie du Murçon Matheysin promotes this saucisson and the other specialities of the plateau matheysin.
No producer is listed for this product yet.