The true Vire andouille is a large sausage from Normandy made from the stomach and intestines of a pig which is then smoked over beech wood for two months resulting in an appearance of marbling and a blackened skin. More readily available is the Vire andouille available throughout France which is fattier and consists of pork tripe, chitterlings, pepper and spices mixed with fat bacon, shallots, onion and parsley, marinated in white wine and herbs. It is then smoked and boiled in water before serving.
