An expert in charcuterie for more than 50 years in Rungis, the Le Delas house offers you its selection of French artisanal sausages. We ship your andouilles everywhere in France and in 45 countries.
This sausage can't stand mediocrity! A good andouillette requires long stages of preparation and must be worked by hand. Andouillette is made from large pork intestines (chaudins), scalded, washed, sorted, then seasoned and manually stuffed into each other.
The andouille is then smoked. It finally rests for several weeks in a dryer. It is then degreased and then cooked in broth for a few hours.
Stuffed with a heart of smoked bacon, the andouillette with bacon is milder than the traditional andouillette and also appeals to non-amateur of andouillette.
It is the sweetest and most delicate of andouillettes, produced from the intestines of young calves fed with mother's milk. It is totally free of the so-called "strong" taste that can be found in classic andouilles and andouillettes.