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.
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.