LANGOUILLE BRIERONNE

Langouille is an artisanal charcuterie product. It is made from brined, smoked pork tongue, wrapped in natural beef casing and cooked in broth. Formerly called pork tongue andouille, this Breton specialty is mainly produced in the Pays de la Loire region. In his laboratory located in Saint-Malo-de-Guersac, Labbe Simon has made it his specialty since 1982. Our langouilles are made from pork meat of French origin, without added coloring and respecting artisanal know-how. Often little known, this charcuterie product like no other resembles neither cooked tongue nor andouille (it has neither the taste nor the smell in fact). SOME IDEAS FOR PREPARING LANGOUILLE BRIERONNE Langouille is served cold or hot, alone or accompanied. Thinly sliced, it can be enjoyed as an aperitif or as a garnish in a sandwich or buckwheat pancake. Cut into cubes, it brings a touch of originality to everyday dishes (omelettes, salads, quiches, etc.). It is also the surprise ingredient to try your hand at creative cooking. Whole lobster: ~350 grams (variable weight) Manufacturing: Handcrafted from brined pork tongue, smoked and cooked in broth. Origin: French Meat Packaging: vacuum Storage: In the refrigerator. Consume no later than 15 days after opening. Use-by date: 120 days All our products are made with natural spices. Presence of nitrite salt for conservation.