Montbeliard is a small town in France near the Swiss border, but its sausages are esteemed all over France. Made from local pork by a proud French butcher, these sausages contain just pork, pork and pork. OK, there's a dab of caraway (and even a couple of chemical-type preservatives - see ingredients box), but Monsieur Charcutier uses 110g of pork per 100g of sausage - allowing 10% weight reduction during smoking - yes, they're lightly smoked to add the final touch to the flavour. He also insists that you BOIL your sausage, instead of frying it. But then, you eat it just like the cheap ones from the supermarket - knife and fork job, mashed potatoes, salad, whatever. So there you have it: an outstanding pork sausage, as indeed it needs to be at a quid a mouthful. Two large sausages per pack, each a pretty good serving - only a little cochon would get through two in one serving. And here's a customer review: "Impressive! This sausage is a rustic-looking but sophisticated meal... far meatier than an English sausage and also very creamy. This, paired with its very refined aftertaste, make it the best sausage I have ever eaten."
