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.

Embossed by hand as in the old days in the famous Normandy town of Vire, renowned for its long tradition of andouille sausages, this beechwood-smoked andouille is ideal for your charcuterie buffets. Made from pork chitterlings and seasoned with salt and pepper, this andouille is stuffed into a natural casing and then smoked naturally. Note: Guéméné andouille differs from its cousin Vire andouille in its presentation and composition. While Guéméné andouille is made from concentric chaulks, offering a perfect regularity of interlocking circles when cut, Vire andouille has a freer shape in its casing.

Prepared with chitterlings, pork stomach, head and heart, all just seasoned and cooked, this country andouille is not smoked. It nevertheless has a characteristic and very marked taste. It can be cooked in the oven or on the barbecue, and is also particularly appreciated in sections about 3 cm thick, pan-fried for 1 minute on each side and served with mashed potatoes and salad.

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.

Made in Vire, in the Calvados region, this "Superior" quality andouille sausage is distinguished by the addition of a bacon centre, offering a contrast of textures and a roundness on the palate that is highly appreciated in restaurants. Traditional, masterful expertise The care taken in its production guarantees consistency and a strong aromatic identity: ► The heart of the belly: The addition of 13% French pork belly softens the character of the chaudins, adding a mellowness that enriches the tasting experience. ► Natural Beechwood Smoking: Its woody aroma and characteristic dark colour are the result of slow smoking over beechwood, ensuring a lingering aromatic depth. ► Stuffing into Natural Casings: This traditional process ensures excellent stability when sliced, making it easy to cut even slices for a neat presentation. Culinary Performance and Versatility Thanks to its generous 1.8 kg size, this andouille meets the yield requirements of professional kitchens: ► Cold Use: Ideal for your charcuterie boards, regional dishes or country-style starters. It offers a balanced texture between firmness and creaminess. ► Hot Serving: Sliced and seared on a griddle or in a frying pan (one minute per side), it releases its bacon juices. It is the perfect accompaniment to buckwheat pancakes, mashed potatoes or white fish dishes. ► Optimised storage: Its vacuum packaging ensures optimal protection of flavours and facilitates the management of your stocks in positive cold storage (0°C to +4°C).

The Mini Andouille, an appetiser-sized version hand-crafted in Vire and selected by Le Delas, is a variation on the great Norman charcuterie tradition. This smaller size, specifically designed to meet the needs of caterers and restaurateurs, allows the full flavour of the Vire region to be incorporated into a range of canapés or sharing platters. This mini andouille, available from Le Delas, is the result of meticulous artisanal craftsmanship. Its handmade production guarantees a noble irregularity and an authentic appearance, essential for enhancing a high-end appetiser offering. A Delicious and Creamy Recipe Its specific composition sets it apart from classic versions with its enhanced mildness, ideal for serving cold: ► High in Pork Belly: With 21% pork belly sourced from France, this mini andouille offers a particularly melt-in-the-mouth texture. The bacon balances the intensity of the pork leg for a harmonious taste. ► Traditional Smoking: Slow smoking over beech wood gives it a subtle woody character and a dark colour that contrasts elegantly on a buffet or charcuterie board. ► Artisanal Stuffing: Presented in a natural casing, it retains a firm structure when sliced, allowing for neat rounds, even with a small diameter. Operational Benefits for Aperitifs and Cocktails The packaging and format of this product, selected by Le Delas, are optimised for event catering: ► Ready-to-Use Format: Its size minimises handling in the kitchen. It is mainly enjoyed cold, making it easy to prepare canapés, aperitif skewers or mini regional skewers quickly. ► Consistent Sizing: The 200g weight per piece is ideal for ensuring maximum freshness when slicing and precise portion control for your cocktail receptions. ► Strong Visual Identity: The handmade touch and the presence of bacon at the heart of the andouille add immediate value to your presentations, highlighting your commitment to artisanal sourcing.

The Mini Andouille appetiser with Espelette pepper, hand-crafted in Vire and selected by Le Delas, offers a bold fusion of traditional Norman charcuterie and the subtle warmth of the Basque region. This cocktail-sized version, enriched with pork belly, is a creative solution for professionals looking to revitalise their appetiser offerings with a distinctive product that is both creamy and spicy. This speciality, available from Le Delas, reinterprets the classic Vire andouille by infusing it with an elegant spicy note. The manual process of stuffing into natural casings gives each piece a visual authenticity that will appeal to customers seeking artisanal and original products. A Masterful Aromatic Balance The strength of this mini andouille lies in the precise balance of its premium ingredients, ensuring a nuanced taste experience: ► Creaminess of the Bacon: Making up 21% of the blend, the French pork belly provides an incomparable tenderness. It tempers the firmer texture of the pork leg for a melt-in-the-mouth texture. ► The Signature of Espelette Pepper: The addition of Espelette pepper offers a delicate build-up of flavour. It does not mask the taste of the product but highlights the meaty notes with a hint of heat and a slightly amber colour. ► Traditional Smoking: Slow smoking over beech wood binds the flavours together, imparting that essential woody note for which Vire's cured meats are renowned. Serving Flexibility for Restaurants and Caterers Specifically developed for social occasions, this product selected by Le Delas is suitable for a variety of uses: ► Aperitifs and Cocktails: Its small size is ideal for quick slicing into bite-sized pieces. Served cold, it fits perfectly on themed platters or cocktail skewers, offering an original alternative to traditional andouille. ► Hot Serving: Although perfect served cold, this mini andouille gains in intensity when pan-fried. One minute on each side over a medium heat caramelises the pork belly and brings out the flavours of the Espelette pepper. ► Practical Size: The 200g portion allows for precise stock and waste management, ensuring chefs have optimal freshness for every preparation, whilst guaranteeing a prestigious ‘handmade' identity on the menu.