Group · Meat
Andouille de Vire
Andouille de Vire is a Normandy andouille of chitterlings cut into strips and threaded by hand, smoked over beech wood for several weeks, then poached. It is eaten cold, and when you cut it you can see the assembled strips.
As for nutrition facts: 238 kcal per 100 g, with 18 g of fat and 19 g of protein. The Ciqual table does not publish its mineral or salt contents for this entry: the corresponding fields are left empty on the page rather than filled by estimate.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 238 kcal |
| Kilojoules | 989 kJ |
| Protein | 19 g |
| Fat | 18 g |
Tips
It is eaten cold, in thin slices. That is what distinguishes it from andouillette, which is raw and has to be cooked. A 50 g plate provides 119 kcal.
19 g of protein for 18 g of fat. A balanced ratio for a smoked cold meat, comparable to that of generic andouille.
Smoking implies salting. Its salt content is not published for this entry, but all smoked andouilles are around 2 g per 100 g. Do not add salt to what goes with it.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé.
Warm on an apple purée, it is the Normandy way. A few seconds in a pan are enough: heated too long, it hardens and loses its softness.