2024
ANDOUILLES RIVALAN-QUIDU
Tripier
5/5
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Read moreBenoît Rivalan, his wife Françoise and their children Mylène and Thomas, carry on a tradition that has been followed by the family-in-law for decades. They have all mastered the art of making authentic Guémené andouille. The pork chops are threaded one on top of the other before being smoked, then the andouille is left to dry for many weeks, even months. It is then cooked for 3 to 4 hours in simmering water. This is how it acquires its fragrant taste, and how it can be kept for several weeks after purchase.
Guémené-Sur-Scorff, 56160