Andouillette Tour de France

Andouillette Tour de France

Andouillette de Troyes: this is probably the best known. It is difficult to locate the origin of the andouillette. We know that in 1475 appeared in the historic capital of Champagne the guild of charcutiers, which held the privilege of cooked pork. Some anecdotes attest to the existence of the andouillette, present at the table of the soldiers of the troops as at that of François Ier.

Chablis andouillette: it is famous for its andouillette pulled à la ficelle (that is to say, prepared by hand), a cousin of the Troyenne but different from that of Clamecy, in that it only uses pig intestines, excluding the calf's stomach.

Lyonnaise sausage: in the land of charcuterie, sausage is made from veal strawberries.

Cambrai andouillette sausage: sausage is a typical product of the Cambrésis region (North). This product is made from veal strawberries and seasoned with parsley, onions and shallots.