Dummy

Andouille: The term “andouille” designates various, very different, often smoked meats that reflect local traditions that are possibly very old and unequally codified. Quite commonly, it is a charcuterie made up of: whole pork belly (sometimes horse), large intestine (around 40%), menus (around 43%), stomach (around 17%), to which we generally add pork meat and other organs (offal) (lean meat, gor ...