Montbéliard Sausage To be Cooked Since the Gallo-Roman times, the farmers from the Franche-Comté region have been bringing a specific flavour to their cooked meats through original methods of preservation. In fact, after salting, the products are gently smoked in sawdust from the fir trees of the Jura mountains in an enormous wooden pyramid shaped chimney. This natural and generous flavour characterizes this sausage which is a regional culinary delight.