Andouillette de Cambrai

If the town of Cambrai is famous for its Bêtises, the fame of the tradition porkbutcher of this old city of the North of France is not any more to make. The Masters Porkbutchers were transmitted from generation to generation many delicious receipts. Among it, the Andouillette de Cambrai is certainly the most famous one.

The genuine Andouillette de Cambrai is composed exclusively of calf's caul. It will allure you by his finely raised taste. This speciality can be heated with the furnace, the frying pan, or with the grill. Cooking should not however be led too quickly so that the interior of Andouillette is hot with wish. Serve this dish accompanied by apple-chips, apples vapor or of green salad and you will regale yourselves...