Traditional French andouille sausages
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.
The traditional andouille
The classic sausage can't stand mediocrity! A good andouille requires long stages of preparation and must be worked by hand. Andouille 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.
If the andouille de Guéméné is widely acclaimed by andouille lovers, the andouille with bacon, with its heart of smoked pork belly offers a sweeter and more consensual flavor. This Breton specialty can be sliced on a charcuterie platter, served as a garnish for buckwheat pancakes or even pan-fried with mashed potatoes.
The Amand Bianic company has dedicated a factory to the production of its Guéméné sausages. This one differs from other sausages by its appearance when cut. Indeed, the pig pots that compose it are threaded on top of each other, thus creating a succession of concentric circles.
Served as is or grilled, the andouille de Guémené is generally offered in slices, on a charcuterie board, a pancake, with potatoes or as an accompaniment to fish.
Note, its powerful and characteristic smell is very present during grilling.
Hand-embossed, this whole Guéméné sausage is perfect for your charcuterie buffets.
Made in Vire itself, the real Andouille de Vire d'Armand Terroir is produced according to the original recipe: its main ingredient is pork stew. Once stuffed, these pots are cooked and smoked to obtain a result with a characteristic and powerful taste.
This genuine Andouille de Vire bears the “Gourmandie” signature. This regional collective brand guarantees its origin, its quality and its flavor, it testifies to the know-how of Armand Terroir.
This half-Andouille de Vire can be offered by the cut or served in thin slices: cold as an aperitif, as a starter or on a charcuterie board or hot, accompanied by potatoes, in a puff pastry or even to accompany white fishes.
The recipe for this farmer's sausage includes, in addition to pork chitterlings, spindle stomach rosette and pork snout, all cooked in an onion and herb broth.
The pavé de Vire is a delicatessen specialty as tasty as the Vire andouillette. Its main ingredient is pig colon, cooked and smoked to get a characteristic and powerful taste. Original and simple to implement, the pavé de Vire is presented as a steak. It warms 5 minutes on each side on the grill, in the oven or pan,accompannied by a whole-grain mustard sauce, mashed potatoes and a green salad. It can also be cut in dices to decorate your salads or other compositions.
Among the many specialties of this house, the andouille de Guéméné, the andouille with bacon and the brisket with andouille are still made by hand by the andouillerie of Fouesnant (between Bénodet and Concarneau), from fresh meat of French pork, and traditionally smoked over beech wood.
If the Guéméné andouille sausage is widely acclaimed by andouille lovers, the sausage with bacon, with its heart of smoked pork belly, and the pork belly wrapped in a heart of andouille, offer a milder flavor. These Breton specialties can be sliced on a charcuterie platter, served as a garnish for buckwheat pancakes or pan-fried with mashed potatoes.
