Delicatessen
Maison Asselot prepares genuine andouille de Vire using traditional methods that have been tried and tested for two generations. Production is manual. The casings are cleaned, cut, seasoned and smoked for at least a month. The work remains meticulous, and connoisseurs recognize the know-how. Smoked and raw andouille sausages, Caen-style tripe and regional products are available on site or shipped.
