It is smoked in traditional pyramidal chimneys, called "tuyés".

In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 hours with sawdust from conifer and juniper within the tuyé.

It is not cooked, however, as the combustion is accompanied by a strong current of air.

The Morteau sausage is protected by the European Union's PGI[3] label, which guarantees its quality, origin and method of preparation as a regional French specialty.

Authentic Morteau typically comes with a metal tag as well as a small wooden stick wrapped around the end of the link.