FermenteaWhere food goes to change
Built structures · Smokehouses and smoke rooms
smoke hood · tuyé · Rauchkuchl
A family of domestic smoking structures that used smoke rising from a hearth: from the Austrian Rauchkuchl spark hood to the Jougne farmhouse meat hood and the Franche-Comté tuyé.
A broad hood or chimney chamber uses the rising smoke of a domestic hearth to reach food hung above or near the fire. The label groups several related building arrangements, not one standardized device. The Austrian Rauchkuchl, the farmhouse hood at Jougne and the Franche-Comté tuyé differ in their room, chimney and smoke-chamber forms.
The Bergbauernmuseum z'Bach describes the Rauchkuchl as an open-hearth kitchen where smoke was also used to smoke bacon; its spark hood was intended to protect against fire. At Jougne, the regional heritage inventory describes a monumental fireplace with a heavy beam supporting a hood where several kinds of cured meat were hung. After chimneys were closed in the second half of the nineteenth century, smoking chambers were made beneath the hoods.
The Franche-Comté tuyé is a distinct regional smokehouse named in the European Commission's Morteau specification. A local producer's account describes it as a tall, pyramidal wooden hood over the hearth. That is a regional example and should not be generalized to Austrian or Jougne structures.
These structures belonged to the layout of a farmhouse and its everyday hearth. Depending on the example, smoke passed into a kitchen hood or a dedicated chamber; hanging meat could be above the fireplace or inside the chimney space. The Jougne inventory also separates smoking from later storage by describing a meat room above the barn entrance.
The examples establish a family resemblance, not a plan. They do not set one height, footprint, fire arrangement, airflow, material specification or modern food-safety procedure for all broad hoods and chimney chambers. The hero is an editorial reconstruction of the documented Wildschönau Rauchkuchl exemplar; it is not a photograph or construction drawing.
The Jougne heritage inventory dates smoking chambers beneath closed hoods to the second half of the nineteenth century. The Austrian museum describes the Rauchkuchl without an exact date; the Franche-Comté product specification distinguishes the traditional tuyé from a conventional smokehouse.
A build is made where it stands: moving it means building it again.
The regional heritage inventory documents this farmhouse form in Jougne; it is one example within a broader family.
The local museum documents a Rauchkuchl open-hearth room used to smoke bacon; the record does not date this example precisely.
Regional product documentation ties the traditional tuyé method to Franche-Comté; this does not imply every farm had the same construction.
Reims’ Saint-Nicaise Hill crayères are chalk galleries adapted from quarries and used within Champagne’s bottle-fermented wine production. Their documented conditions and form should not be generalized to every cellar in the region.
The Guérande salt marshes are a tidal, sun-worked salina landscape in western France, where brine moves through earthen basins toward small crystallising pans.
The Salines de Salies-de-Béarn make salt from inland spring brine, carrying water from Oraàs to open-air salt pans where heat concentrates crystals.
A Cap-Pelé boucanière is an Acadian herring-smoking building. The documented Willie Niles example is a one-storey wood-frame structure with a ridge smoke vent and interior bays for hanging fish-bearing cannes.
Achcharu is a family of Sri Lankan vinegar pickles made with mixed vegetables or seasonal fruit and a piquant spice dressing. This version is a quick, refrigerated, non-fermented mixed-vegetable pickle.
The acocote is a long, hollowed and dried gourd used to draw aguamiel from a mature maguey. It is a harvesting tool: the sap is transferred to a separate vessel before it ferments into pulque.
Adrak murabba preserves young ginger in sugar syrup, a sweet South Asian preparation recorded in Indian cookery and food-processing sources.
Parkia biglobosa seeds are fermented into regional West African seasonings, including nététou, iru, dawadawa and soumbala. The yellow fruit pulp is a separate food, and names and methods vary by place.
Japanese reddish-brown vinegar from sake lees matured about three years, turned to vinegar by acetic bacteria; the vinegar of Handa and Edomae sushi rice.
A refined common-wheat flour blended for a broad range of baking; its protein and behavior vary with wheat, milling and market.
The almond mushroom, Agaricus subrufescens, was cultivated in eastern North America in the 1800s, lost its market, and returned as a cultivated mushroom from Brazil, where it is grown under several names.
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Région Bourgogne-Franche-Comté, Inventaire du patrimoineForm · History · Geography · Materials
Fermes et chalets d'estive de JougneA monumental farmhouse fireplace was completed by a bread oven, ash pit and niche; its large chimney beam supported a hood where hams, sausages, lard and brési were smoked.
In the second half of the nineteenth century, after chimneys were closed, inhabitants made smoking rooms under the hood; the source describes fir sawdust smoking and separate meat storage.
Cited in: A family of hearth-linked smoke structures; Three documented regional forms; Part of a house, not a portable smoker; What the record cannot specify
Bergbauernmuseum z'BachForm · Use · Geography · Visual reference
RauchkuchlThe museum describes an open hearth used for cooking in a Rauchkuchl, a spark hood intended to protect against fire, and smoke used to smoke bacon.
The museum is at Wildschönau, Tyrol, Austria.
Cited in: A family of hearth-linked smoke structures; Three documented regional forms; Part of a house, not a portable smoker; What the record cannot specify
European Commission, Official Journal of the European UnionRegional method · History · Geography
Saucisse de Morteau / Jésus de Morteau product specificationThe official specification identifies the traditional thue smokehouse and distinguishes it from a conventional smokehouse in the product requirements.
The document locates the protected product and its production in France's Franche-Comté region.
Cited in: Three documented regional forms
Salaisons BouhéretForm · Terminology · Regional history
Des origines qui remontent au Moyen-ÂgeThe producer's historical account describes a Franche-Comté farmhouse tuyé as a tall pyramidal wooden hood over a hearth, with salted meats hung inside; these details are attributed to that regional example.
Cited in: Three documented regional forms