Andouille de Vire

Andouille de Vire IGP carries no EU protected designation. It is a cooked tripe sausage produced in and around Vire, Calvados, in Normandy, France. The sausage is made from concentric rolls of pork tripe and chitterlings and is smoked over beechwood, producing a dark mahogany skin and a characteristic concentric circular cross-section when sliced.

Tasting notes

Norman cooked sausage made from concentric rolls of pork tripe and chitterlings, smoked over beechwood. Distinctive concentric circular cross-section pattern, dark mahogany skin, robust smoky-savory flavor with farmyard offal character.

HoReCa use

Andouille de Vire is served sliced thick on Norman charcuterie boards and warmed alongside pommes au cidre, and is a recognised starter in Norman bistro cooking.

Packaging

• whole-piece-vacuum-400-700g
• half-piece-vacuum-300g
• deli-sliced-vacuum-100g