Andouille Béarnaise

The andouille béarnaise is unique because of the way it is made. Prepared using only pork belly cut lengthways and immersed in salt, pepper and minced garlic for 4 or 5 days; it is then stuffed into a pork intestine and left to dry for 6 months to one year. Tradition dictates that it is eaten on pèle-porc day the following year. Pèle-porc is the time of year when pigs are slaughtered, usually at the start of the year after the pig has been fattened all winter.