Jura Mountains: Land of Traditions
It was my first visit to Burgundy-Franche-Comté in eastern France, an area which nature has given plenty of blessings. Nudging the Swiss border and peppered with pretty villages, rushing waterfalls and green pastures, this was two separate regions until Burgundy and Franche-Comté merged a couple of years ago.
Here in the heart of the undulating Jura Mountains traditions have stood the test of time. They still dry and smoke meats in the pointy roofed smokehouses as they have done since time immemorial and continue to manufacture wooden toys, games and furniture, thanks to deep forests populated by lynx, boar and chamois. The production of silk material was once a major local industry too, although due to commercial pressures the factory is now a museum where I saw the original weaving machines and materials.
Here in the heart of the undulating Jura Mountains traditions have stood the test of time. They still dry and smoke meats in the pointy roofed smokehouses as they have done since time immemorial and continue to manufacture wooden toys, games and furniture, thanks to deep forests populated by lynx, boar and chamois. The production of silk material was once a major local industry too, although due to commercial pressures the factory is now a museum where I saw the original weaving machines and materials.
Then there are cow bells. Wherever you venture you can hear the tinkling sound wafting across meadows and fields. The bells are made in the Obertino bell foundry for the region’s famous Montbéliarde cows, who I was told, like to munch on flowers and wild herbs. The foundry welcomes visitors and I watched, somewhat apprehensively, as a container of metal was heated until liquidised before being poured into moulds by workers wearing protective clothing and face coverings. The business dates back to 1834 and is still owned by the Obertino family although these days the product range has burgeoned from the original cow bells and smaller ones for sheep and goats, to hand bells big and small. They also make the clappers and leather straps for hanging them. If you’re looking for an original gift you can order a personalised bell decorated to your choice.
Bells aside though, the mention of Burgundy often conjures up images of fine wines, while Franche-Comté, still largely unknown to tourists, is an ideal destination for food lovers. Besancon, one-time capital, is chef Raymond Blanc’s hometown and the region has strong culinary ties to Switzerland. Regional foods include smoked ham and cherry jam while one of their signature dishes ‘saucisse de Montbéliard’ has a long history dating back to the 14th century. This lightly smoked sausage seasoned with garlic and cumin is usually served with lentils or potato gratin. Another regional dish found on menus everywhere is chicken and mushrooms in vin jaune, a yellow coloured wine fermented from the white Sauvignon grape. The area has a variety of wines to sample, most dating back to the Romans.
images copyright Gilly & Mike Pickup
Click here to read about the region's cheeses and absinthe .....
The holiday magazine's take on the Jura mountains is here - do have a look https://www.holidaymag.co.uk/jura-mountains.html
More on Burgundy Franche Comté here
Discover the secrets of textile production at Bonnet silk museum
See bell making in progress at the Bell Foundry and shop in Labergement Sainte Marie
return to features index but before you go, read about another of my favourite places in France here
images copyright Gilly & Mike Pickup
Click here to read about the region's cheeses and absinthe .....
The holiday magazine's take on the Jura mountains is here - do have a look https://www.holidaymag.co.uk/jura-mountains.html
More on Burgundy Franche Comté here
Discover the secrets of textile production at Bonnet silk museum
See bell making in progress at the Bell Foundry and shop in Labergement Sainte Marie
return to features index but before you go, read about another of my favourite places in France here