Group · Meat
Andouille
Andouille is a cold meat made from pork chitterlings and stomach, cooked and smoked, and eaten cold, which sets it apart from andouillette, which is raw and has to be cooked. Two different products despite the similar names.
As for nutrition facts: 211 kcal per 100 g, with 15.1 g of fat and 18.4 g of protein. It contains 2.08 g of salt per 100 g, a consequence of salting and smoking.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 211 kcal |
| Kilojoules | 878 kJ |
| Protein | 18,4 g |
| Carbohydrate | 0,3 g |
| Fat | 15,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Iodine2 µg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
It is eaten in thin slices, with drinks. A 50 g plate provides 106 kcal and 1.04 g of salt. That is a reasonable portion, as long as you do not keep going.
It is leaner than most smoked cold meats. 15.1 g of fat, against 28.8 g for a pancetta or 30.7 g for a rosette.
2.08 g of salt: that is the real issue. As with all smoked products, the salting comes before the smoking. On a board, serve it with raw vegetables rather than cheese. See salt.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé.
Vire, Guéméné, Brittany: distinct products. Andouille de Vire is made of chitterlings cut into strips, while Guéméné is made of chitterlings fitted inside one another, hence its cut in concentric rings.