Andouille de Guéméné ±1.7kg

French andouille of artisanal tradition! A good andouille requires long preparation stages and must be worked by hand. Andouille is made from large pork intestines (chaudins), scalded, washed, sorted, then seasoned and manually stuffed into each other.

The andouille is then smoked. It finally rests for several weeks in a dryer. It is then defatted and then cooked in broth for a few hours.

Country of production France

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