LA SAUCISSE DE MONTBÉLIARD
It would be older than Christian civilization, and some ethnologists bear witness to it as early as 58 BC. Montbéliard sausage, a kind of massive smoke with a unique taste, has known for a quarter of a century an unparalleled promotion through the brotherhood of "Companions of the Boitchu". Authentic butchers masters or dedicated volunteers, they tirelessly promote their Montbéliard sausage as soon as an opportunity warrants. So buy it from one of the members of this brotherhood: they are easily identified by the official red and white label surmounted by the castle's castle. Immerse it in a low-boiling, ébullition water kept frissonnante for 25 minutes. The sausage is then eaten hot or cold accompanied, in ideal, by lenses, pitch, or choux. Obviously, if you want to taste it in the purest tradition of Franche-comte, it is accompanied by potatoes cooked to water, covered with hot cancoillotte or a hot golden mount. Success and happiness guaranteed in winter.
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