One of the most prized sausages for its finesse and sweetness of taste. Its complexity lies mainly in its assembly by hand, it is pure pork charcuterie, made up of complete cauldrons (large intestines), representing at least 60% of the mass of the ingredients, and pork stomachs, cut into strips.

The andouille sausage is finally cooked slowly in a broth and then lightly smoked.

Who is Maison Loste?
Combining tradition and modernity, Maison Loste has been helping you entertain with 150 years of know-how. Choosing the best cuts and painstakingly replicating the techniques passed from father to son – that’s Loste savoir-faire.