House renowned for the quality of its genuine Vire andouille sausage
Founded in 1981, Maison Asselot is the best-known ambassador for genuine andouille de Vire, regularly awarded laurels of excellence in regional and national competitions. Handmade from pork belly, smoked in traditional beechwood fireplaces for three weeks, then simmered in a broth, andouille de Vire can be enjoyed hot or cold, as an aperitif or at the table. This ancestral know-how, dating back to the 18th century, can be tasted and discovered during guided tours of the workshops.
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Members' reviews on ANDOUILLE ASSELOT
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Produits très bons, à découvrir.