Description Andouille du Val-d'Ajol is a specialty of the Vosges. This andouille is more like Morteau than andouille from Troyes or Guémené. It can be enjoyed cooked or raw, as an aperitif and accompanied by a nice lentil dish or a summery potato salad. Smoked with beech wood, you will appreciate its exceptional taste. Cella chose the andouille du Val-d'Ajol from the butcher and charcutier Arnaud Daval. It is prepared using Haute-Saône pigs from Xavier Ménigoz. A marvel to find in our sauerkraut recipe kit .
Cooking in a saucepan in simmering water for 30 minutes.
Whole piece format (380g).
Ingredients Pork meat, lean and fatty 60%, pork stomach 40%, spices (nitrite salt, pepper, nutmeg, shallot, garlic), white wine.
DLC 41 days
Storage Vacuum packed. This product can be stored in the refrigerator and can be frozen.