Experimental phase: initial rating derived from official awards and critic reviews
Andouillette is a traditional French sausage with a coarse texture, made from pork intestines, pepper, wine, onion, and spices. Hardouin Le Charcutier, a renowned butchery founded in 1936, is well known for its Andouillette 5A, which carries the prestigious AAAAA certification (Association Amicale des Amateurs d'Andouillette Authentique), guaranteeing its superior quality and authenticity.
This sausage is crafted from fresh pork offal, which is carefully cleaned, cut, and seasoned with a blend of sea salt, pepper, and other spices according to a traditional recipe. Once stuffed into natural pork casings, the sausages are slowly cooked to achieve a rich and authentic flavor.
For over a century, Hardouin Le Charcutier has been synonymous with premium French meat delicacies. Located in the heart of the Loire Valley, this prestigious producer continues the rich tradition of charcuterie craftsmanship, blending authentic recipes with an innovative approach that ensures top-quality products and an unparalleled gastronomic experience.
The company Hardouin Le Charcutier was founded in 1936 by Marcel Hardouin, a visionary and master of the craft, who passed down his expertise through generations. Over the years, Hardouin has become an essential name in the world of French cured meats, gaining recognition for the exceptional quality of its specialties and its dedication to preserving local gastronomic heritage.
While staying true to authentic recipes, Hardouin continuously explores new ways to refine its products. Their production methods combine artisanal skills with the latest techniques, ensuring ultimate freshness and impeccable hygiene in every product.