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Founded in 1897, Maison Danjou makes genuine andouille sausages, appreciated by connoisseurs. But did you know that the recipe for andouille has not changed - or only slightly - since the Middle Ages? And that it requires several stages: assembly, salting, placing in the smokehouse, then desalting and cooking? Yes, the andouille is to be deserved, you will be told at the store, which also proposes cobblestones of Vire (specialities of the house) and many other specialities of the soil. And if you live far away, don’t panic, you’ll get your andouille! How do you get it? By ordering by phone!
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