Lower Normandy Andouille de Vire

This French pork speciality was first cooked in the little city of Vire located in Lower Normandy. The andouille de Vire, resulting from the know-how of Norman porkbutchers, has contributed to the popularity of this western region of France. Home-made produced for centuries now, this tasty sausage has been respecting and perpetuating the traditions of the Norman gastronomy.

The traditional recipe of the andouille de Vireconsists in a specific preparation of the chaudins. Once washed, the pig intestines are cut in thin strips, salted and marinated in brine for several days. After being dried and smoked - traditionally over a beech wood fire - for almost 3 weeks (during which the andouille gets its authentic taste and colour), the sausages are wrapped with a skein and cooked in water or court bouillon stock for 3 to 6 hours.

The well-known anecdote about how the aunthentic "andouille de Vire" was created dates back to the beginning of the 20th century, when Charles Amand - Norman manufacturer - started to produce this delicious pork sausage. Known as the first andouille producer of France, he was originally a porkbutcher in Vire especially renowned for his andouille recipe - borrowed from his grandmother! Charles Amand's products rapidly became successful in the Normandy region. The original family company grew rapidly, finally employing 130 staff 3 years later!