Description The gandoyau is unclassifiable and unforgettable. Specialty charcuterie from Val-d'Ajol. It is a large sausage in the shape of a Jesus, a cousin of the local andouille, which has the originality of mixing pork flesh and tripe. The whole thing is pushed into a pork belly, cooked and smoked over beech wood. A marvel prepared by the Daval butcher shop with Xavier Ménigoz's Haute-Saône farm pigs. It is eaten as an aperitif, thinly sliced, or accompanied by pretty homemade salads.
Half (600g) or whole (1200g) format .
Ingredients Lean and fatty pork 60%, pork stomach 40%, nitrite salt, pepper, shallot, garlic, white wine.
Origin France.
DLC 21 days .
Storage Vacuum packed . This product can be stored in the refrigerator.