Grésard

Since 1931, i.e. 3 generations, the Maison Grésard has been defending traditional butchery and charcuterie. This family business is committed to making its products in a traditional way (in a real tuyé, an ancestral smoking process), in compliance with current hygiene standards. This step allows the pork products to lose moisture and to strengthen their taste. Awarded twice at the Concours Général Agricole organized during the Salon de l'Agriculture.

Spécialités : saucisses de Morteau ; jambons fumés ; saucissons secs ; filets fumés.