Made in the traditional way, the Vire andouille is a sausage prepared with pork intestines (stomach, small intestine and bowel) which is smoked over beech wood for several weeks. This traditional delicatessen meat can be eaten cold or warm.
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| Tourism in Vire | Vire travel guide and tourist information |
| Gastronomy in France | Fine food and regional specialities: the crème de la crème of French cuisine |
| Calvados travel guide | Best places of the Calvados |
| Lower Normandy travel guide | Best places of Lower Normandy |
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