The sausages are smoked in a special tall buildings called tuyés (several in the area are open for visits). These allow for very slow smoking, especially important when making the large version, the Jésus de Morteau (or Jésu de Morteau), so named because it’s often served at Christmas... and can weigh up to a kilo. Both kinds are designated IGP and Label Rouge.
Surprisingly, it’s not the only sausage named after Jesus— see the saucisson Jésus de Lyon.
Images by Arnaud 25