Description Andouille pie from Val d’Ajol, a specialty composed of a round puff pastry surrounding the Haute Saône pork seasoned with various spices and some secret aromatics. Everything is already cooked and you can discover this cold pie, or reheated so that it develops its aromas, its perfume and regains the crispy and tenderness of its flaky layers. The recipe from butcher and charcutier Arnaud Daval is made from free-range pork. These come from the breeding of Xavier Ménigoz in Saint-Bresson in Haute-Saône. Raised without GMOs or antibiotics, they are fed exclusively with farm cereals and flax seeds. This pie is ideal for meals with friends, as a main course or as a starter, accompanied by a salad.
Cooking Cooked. Reheat in the oven for about 20 minutes at 160-180°.
Tip: Cover your pie with aluminum foil during cooking to avoid burning the pastry.
Format 2/3 people. (500g), 4 people. (800g).
Ingredients Pork meat and pork stomach from Haute-Saône, flour, water, margarine, salt, pepper, spices and herbs.
DLC 14 days
Conservation Vacuum packed. This product can be stored in the refrigerator and can be frozen.
Allergens Gluten, lactose.