Saucisse de Morteau

Chapuis Salaisons presents itself as a specialist in saucisses de Morteau, cured meats, and smoked specialities from the Haut-Doubs, 'in the land of tuyés'. The company highlights its PGI (IGP) and Label Rouge certifications for its smoked products, which it states are made in keeping with 'tradition and its terroir'.

It has opened a new direct sales shop at 3 place Maxime Cupillard in Villers-le-Lac, where it offers its range of smoked meats and barbecue products during the summer season, along with a wide selection of regional specialities.

Le Tuyé du Papy Gaby is based in Gilley, in the Doubs. The establishment offers tours of the tuyé — the traditional Franche-Comté smokehouse — with a free tasting, as well as sales of smoked cured meats. Its range covers sausages, cured meats, hams, cooked meats, cheeses and charcuterie platters, distributed via its online shop and through partner retailers and restaurants.

The company 'Aux Produits Saugets' presents itself as a Franche-Comté house established in 1974 by Louis Vonin, and subsequently taken over and developed by his three sons, Michel, Denis, and Bertrand. It specialises in the production and marketing of traditional cured meats: Saucisse de Morteau PGI (IGP) (including a Label Rouge version), Saucisse de Montbéliard PGI, and a smoked ham cooked in the Haut-Doubs. It claims traditional smoking over fir and spruce woods, gentle curing, and rigorous product checks at every stage of production.

Based in Fêche-l'Église, in the Territoire de Belfort, Saborec is run by the Roux family, described as experts in traditional Franche-Comté recipes for three generations. It is among the producers approved to make Saucisse de Morteau PGI (IGP) and Saucisse de Montbéliard PGI, two of the region's smoked specialities. It also produces the Saborette, a smoked sausage presented as a house speciality prepared according to Franche-Comté tradition.

The firm traces its origins to 1885 on Rue Fauche, in Morteau, where Maison Bidal operated the smokehouse at the time; it passed into family hands in 1921, when Jules Bouhéret — grandfather of the current head — took over the business. His son Adrien succeeded him in 1964 and in 1976 became founding president of the association of manufacturers of authentic saucisse de Morteau under the Label Franche-Comté, working towards its recognition at national level. Jean-Christophe took over the reins in 1988, the year of the firm's transition to European standards; in 2018, three brothers took over the workshop in turn, described as the last artisanal curing facility still in operation in Morteau.

It manufactures saucisse de Morteau and saucisse de Montbéliard, alongside a range of Franche-Comté smoked and cured meats — bacon, filet mignon, jambon cru and smoked ham — and prepared dishes such as croûtes forestière and aux morilles, claiming Label Rouge, PGI (IGP) and 'Viandes Françaises' certification for its entire range. It also offers regional products from the Jura, such as Comté and Macvin. The house won the gold medal in the 2021 saucisse de Morteau PGI competition, before a panel of 115 judges and 38 producers.

Boucherie – Charcuterie Renaudot describes itself as a landmark family business in Les Fins, near Morteau, founded in 1992 by Philippe Renaudot. He is supported there by his wife, his children and a team of around twenty staff, who manage production from A to Z: butchery and prepared dishes, charcuterie and cured meats, packaging, sales and dispatch. The firm has its own tuyé to smoke its charcuterie, and highlights two flagship products, saucisses de Morteau and de Montbéliard, awarded multiple gold and silver medals. It also offers a takeaway catering service with homemade prepared meals.

Founded in 1932 by George Bonnet, Maison Bonnet has been producing cured meats in Besançon for four generations: following Bernard and then Philippe Bonnet, it is now Arthur Gandrey-Bonnet, Philippe's nephew, who represents the house in competitions. In 2025, it won gold in the competition for the best Saucisse de Morteau PGI (IGP), organised by the A2M (Association de Défense et de Promotion des Charcuteries et Salaisons IGP de Franche-Comté), with a score of 17/20 — an accolade it had already achieved in 2018.

The production workshop is located at 1 Avenue de Bourgogne, in the Planoise district, where five charcutiers smoke around twelve tonnes of sausage each year over softwood, using pork from Franche-Comté. The firm runs a shop on the premises as well as an online store, where Saucisse de Montbéliard PGI is also available; its products are also distributed in supermarkets and offered to works councils and associations. The former shop in Besançon city centre, on Rue de la Madeleine, closed permanently at the end of 2024.

In the Haut-Doubs, just a few kilometres from Morteau and the Swiss border, the Droz-Vincent house has been keeping alive a meat-curing tradition since 1968, which originated in a simple family butcher's shop opened in Gilley by Michel Droz-Vincent. As early as 1992, the business specialised in making saucisse de Morteau, obtained Label Rouge approval in 2004, and in 2006 became the first salaison to be awarded the gold medal at the genuine saucisse de Morteau competition under the Franche-Comté label. In 2014, the Jouffroy family took over the business and has since undertaken a complete modernisation of the production facilities, expanding the workshop to double manufacturing capacity.

Faithful to the specifications of Saucisse de Morteau PGI (IGP) & Label Rouge and Saucisse de Montbéliard PGI, the company works exclusively with fresh pork certified Franche-Comté PGI, delivered daily by local producers grouped in a cooperative. No frozen meat, no flavour enhancers, no smoke flavourings: the charcuterie is smoked in the traditional manner over softwood sawdust in a tuyé, the central smokehouse room characteristic of Franche-Comté farms, which the company has recently renovated. Smoked sausages, hams, brési, bacon, coppa, and terrines complete a range sold primarily to regional retailers.

Based in Morteau since 1987, the Morteau Saucisse company produces traditional smoked cured meats from the Haut-Doubs — saucisse de Morteau PGI (IGP), saucisse de Montbéliard PGI, cooked ham, smoked pork loin, and smoked sausages with cabbage or cumin. The production site preserves a tuyé, the vast chimney typical of Haut-Doubs farmhouses that historically gave local charcuterie its smoky character, and which the company claims as the source of its savoir-faire.

Regularly honoured at the Concours Général Agricole de Paris, the firm won the Gold medal in 2026 for its saucisse de Morteau PGI and the Silver medal for its saucisse de Montbéliard PGI, two accolades paying tribute to the consistency of its craftsmanship.