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Andouille is a French specialty whose recipe varies depending on its region of origin. Among the most famous varieties are, for example, Andouille de Guémené, Andouille de Vire, Andouille du Val-d'Ajol and Andouille de Jargeau. This type of charcuterie is made up of the pork belly that includes the large intestine, menus and stomach. It can be eaten, for example, with cabbage, potatoes or a green salad.

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