In Béarn pork butcher’s and markets. You will certainly find it on the shelves of Pau’s covered markets, especially at the Abadie pork butcher’s.
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.