Porrentruy

Saucisse d'Ajoie is a traditional sausage originating from Porrentruy. The sausage is made with a combination of two thirds of pork, one third of bacon, and (optionally) a maximum 10% of minced beef. The combination is seasoned with cumin grains, pepper, and garlic, then stuffed into a pig intest... Read more

Totché is a traditional dish originating from the Canton of Jura. This cake-like concoction is made with leavened dough that's covered with a combination of sour cream and eggs before it's baked in the oven. Totché is usually served as an appetizer. Although it's eaten throughout th... Read more

Fondue au Vacherin Mont-d’Or is a creamy, luxurious Swiss and French cheese fondue made exclusively with Vacherin Mont-d’Or, a soft, washed-rind cheese from the Jura mountains. The cheese is typically baked directly in its wooden box or melted in a small pot with white wine, garlic, a... Read more

Brési is salted, dried, and smoked lean cut of beef produced in Jura in Switzerland and Doubs in France. The meat is cured in salt, onions, thyme, and bay leaves before it's smoked over juniper, pine, and spruce bark. Because of the slow process of drying the meat, it stays tender. This cu... Read more

Taignon is a Swiss semi-hard, full-fat cheese made from raw cow's milk, produced by the Fromagerie des Franches-Montagnes in Le Noirmont. Named after the inhabitants of the Franches-Montagnes region, it undergoes a maturation period of approximately five months, developing a distinct flavor profi... Read more

Damassine is a Swiss plum brandy that is traditionally produced in the Canton of Jura. It is distilled from fermented damson (damassine) plums. These small red plums are cultivated across Europe, but their origin still remains unclear. The brandy is clear and colorless, with a strong che... Read more