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- Q2720622 subject Q8474325.
- Q2720622 subject Q8474433.
- Q2720622 abstract "The saucisse de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France (in the department of Doubs in Franche-Comté). It is smoked in traditional pyramidal chimneys, called tuyés. It is a very strongly flavoured and very dense uncooked sausage.It is produced on the plateau and in the mountains of the Jura mountains in the Doubs at an altitude greater than 600 metres. The city of Morteau is at the centre of this artisanal industry.Morteau sausage is produced using only pork from the Franche-Comté, because in this mountainous region the animals are fattened traditionally. In addition, to be permitted to use the label "Saucisse de Morteau", the sausages must be smoked for at least 48 h 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. These sausages are guaranteed by the IGP label, which denotes their quality, origin and method of preparation as a regional French specialty. Authentic Morteau has a metal tag as well as a small wooden stick wrapped around the end of the link.".
- Q2720622 thumbnail Saucisse_morteau.jpg?width=300.
- Q2720622 wikiPageExternalLink cdc_igp_saucisse_jesu.pdf.
- Q2720622 wikiPageExternalLink dn_incredible_produce.
- Q2720622 wikiPageExternalLink index.php?id=333.
- Q2720622 wikiPageWikiLink Q131419.
- Q2720622 wikiPageWikiLink Q132825.
- Q2720622 wikiPageWikiLink Q16394.
- Q2720622 wikiPageWikiLink Q17067517.
- Q2720622 wikiPageWikiLink Q17099036.
- Q2720622 wikiPageWikiLink Q178611.
- Q2720622 wikiPageWikiLink Q193713.
- Q2720622 wikiPageWikiLink Q200832.
- Q2720622 wikiPageWikiLink Q25662.
- Q2720622 wikiPageWikiLink Q3361.
- Q2720622 wikiPageWikiLink Q363268.
- Q2720622 wikiPageWikiLink Q8474325.
- Q2720622 wikiPageWikiLink Q8474433.
- Q2720622 comment "The saucisse de Morteau, also known as the Belle de Morteau, is a traditional smoked sausage from the Morteau region of France (in the department of Doubs in Franche-Comté). It is smoked in traditional pyramidal chimneys, called tuyés. It is a very strongly flavoured and very dense uncooked sausage.It is produced on the plateau and in the mountains of the Jura mountains in the Doubs at an altitude greater than 600 metres.".
- Q2720622 label "Morteau sausage".
- Q2720622 depiction Saucisse_morteau.jpg.