Normandy pork terrine, Genuine Andouille de Vire

A great success for this recipe made on a base of superior country terrine added to Real andouille de Vire from the Asselot house, cut into thin matchsticks. Smoked and spicy, this creation is to be toasted on sliced country bread. Fresh perry and apple wedge will sublimate its tasting. Focus on the Norman producer partner of this recipe: Gilles Asselot: Vire, Calvados, Normandy Since 1981 at the Asselots, we cut, we salt, we marinate and we smoke. The family specializes in the artisanal production of Veritable andouille de Vire in …Vire. In 2020, the years of work around this emblematic Norman charcuterie have been rewarded by a strange brotherhood. The "Brotherhood of the True andouille de Vire" awards Lucien Asselot and his son Gilles the national grand prize for the best andouille de Vire. Long live the andouille and long live the charcuterie of Normandy!