Originally, Morteau sausage was produced on the plateaus and mountains of the Jura massif of the Haut-Doubs at an altitude of over 600 metres.

The town of Morteau is precisely in the centre of the traditional tuyé area (traditional farm of the Haut-Doubs in Franche-Comté of the maisons Comtoises of Nancray, with tuyé exit on the roof).

In 2006, an application for a PGI was made for this product and was obtained in August 20101. The production area was thus extended to the whole of Franche-Comté, thus including the seasonal workers of the plain in order to clarify the market and the conflict situations between manufacturers "up there" and those "down there". The Morteau sausage is produced from Franche-Comté pigs, because in this mountain region, pigs are traditionally fattened.

In the past, in order to be labelled as a Morteau sausage, the product had to be smoked for at least 48 hours with sawdust from softwood and juniper in a tuyé.

The Morteau sausage can be recognised by the wooden pin at one end and the medal which mentions its manufacturer.

It always has its characteristic wooden peg and its crest bearing the name of its manufacturer, the only person authorised to make it, who then respects strict specifications which the A2M association guarantees through its policy of defending and promoting Franche-Comté products.