ANDOUILLE DE VIRE TRESSEE MAIN
The Product
A traditional French delicacy from Normandy, this hand-braided andouille represents centuries of charcuterie craftsmanship. Made from carefully selected pork intestines and stomach, slowly smoked over beechwood.
Origin & Terroir
From Vire in Normandy, where the craft of andouille-making dates back to the Middle Ages. The unique terroir of the Bocage Normand, with its mild climate and rich pastures, produces exceptional pork. Protected by strict AOC regulations.
How to Enjoy
Serve cold as part of a traditional Norman appetizer platter, or warm it gently and slice thick. Pairs beautifully with crusty baguette, Dijon mustard, and cornichons. Excellent with crisp Normandy cider or a light Muscadet wine.
Did You Know?
The braiding technique requires years of training to master. Traditional andouille de Vire is smoked for several weeks, giving it a distinctive dark exterior and complex smoky flavor. In Norman cuisine, it's considered the king of charcuterie.