The bistro starlet is a pure French product.
The bistro starlet is a pure French product.
Probably born in Troyes, its origin remains a mystery. Until the middle of the 19th century, the word andouillette meant nothing other than a small andouille. If the city excels in the current pure pork version, Troyes used at the time of pacifier and veal strawberries.
The oldest known seems to be that of Jargeau, in Loiret (**)
Artisanal pulled by string (*)
The strips of chitterlings and pork bellies are washed, re-washed, degreased, blanched and seasoned then rolled up into a skein. We pass a string in the center, we thread the natural casing on two fingers which grab the string and presto, we pull everything into the sheath. The andouillette cooked at 90°C maximum and at least 5 hours in a flavored broth.
French exception (*)
The bistro starlet is a pure product of France. Throughout the regions, we come across those of Chablis, Jargeau, Rouillac, Périgord, Troyes, Clamecy, the Beaujolaise, Bourguignonne, Lorraine, Provençale, Rouennaise... The Lyonnaise, that of Cambrai and Alençon
AAAAA makes trippers trip (*)
Since 1960, the Association Amicale des Amateurs d'Andouillette Authentique, whose acronym was born from the laughter of one of the founders, Henri Clos-Jouve, has wanted to be informal but is the law in the butcher's world. Chaired by Jacques-Louis Delpal, its members – mostly food critics – award the 5A label to any contender whose andouillette is judged to be exceptional. Those drawn with string have their preference because they are made with love, but it is not systematic.
Super Grill Andouillette with Provencal Herbs 8x140g
Price
€25.01
Andouillette with string 5A ±220g
Price
€14.82
