Andouille de Vire

Andouille de Vire is a traditional French smoked sausage originating from Vire, a town in the Normandy region. It is known for its strong, rustic flavor and firm, coarse texture, making it one of the most famous varieties of andouille sausage in France.

Made primarily from pig intestines and stomach, the ingredients are cleaned, seasoned with salt, pepper, and sometimes onions, then stuffed into a casing. The sausage is then slowly smoked over beech wood for several weeks, giving it a deep, smoky aroma and rich, earthy taste.

Unlike some other types of andouille, andouille de Vire is not finely ground—it retains its coarse, chunky filling, making it a bold and distinctive delicacy. It is traditionally served cold in slices as an appetizer, often paired with mustard, cider, or rustic bread, or grilled and incorporated into hearty dishes like stews and casseroles.