ANDOUILLE DE BAYE-CHARCUTERIE DANIELOU
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Less known than the andouille de Vire or the andouille de Guéméné, the andouille de Baye is no less tasty. It is one of the culinary specialities of the Quimperlé region. Manufactured since 1920 by the Daniélou family, it owes its success to its smoky beechwood taste and the know-how passed down from generation to generation within the Daniélou family. The family delicatessen in Baye, surrounded by a string of small shops, has retained the charm of shops from another era. But the continuous influx of customers testifies to the success of this semi-industrial artisanal product, still manufactured according to the same recipe developed almost a century ago. To taste absolutely.
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