The Parc du Doubs torrée kit
In collaboration with regional producers and various partners, the Parc du Doubs has developed a kit to organize and prepare a torrée. All the ingredients in the kit come from the region: Neuchâtel sausage (saucisson neuchâtelois), potatoes, cabbage, wine and enough to light the fire. The kit is accompanied by a guide explaining this tradition, the steps to follow and a map of the best places to make a torrée while respecting the surrounding nature.
This project promotes the regional products, the wooded pastures of the Jura and the conviviality of the living tradition of the torrée by promoting a soft tourism. Order the complete kit here: Link
The torrée tradition
It is in the wooded pastures of Neuchâtel, the Jurs and the Bernese Jura that this tradition appeared. In autumn, after the withdrawal of the herds, the pastures were maintained to avoid the advance of the forest. The waste from the woodcutting was burned on the spot and a Neuchâtel sausage was brought to cook in the embers. Today, the aspect linked to the clearing of wooded pastures has gradually disappeared from the practice of the torrée to make way for leisure activity to be shared in good company on a sunny autumn day around a fire. Wrapped in a cabbage leaf and paper, the sausage is usually accompanied by potatoes and a good glass of wine.