The andouillette string is made by hand using a very precise procedure: tucking the tripe into a strip tied with a string which allows the meat to be pulled into the natural casing of the andouillette (embossing stage).
Vacuum packed for a shelf life of approximately 25 days.
❄️ All our fresh products are sent in specially designed insulated packages including cooling gels allowing them to be kept cool throughout the journey.
