CONFRERIE DES CHEVALIERS DU GOUTTE-ANDOUILLE DE JARGEAU (BROTHERHOOD OF THE KNIGHTS OF JARGEAU CHITTERLING SAUSAGE TASTING)"With the people of Jargeau, you have to know how to take the hint".Founded in 1971.

The andouille is one of the oldest glories of French gastronomy and is origins doubtless go back to the Gauls. Its name is derived from a Gallo-Roman adjective: "dodium", meaning inflated, rounded, having the shape of a barrel.In Jargeau, it is the custom to enjoy this chitterling sausage made with equal portions of tripe and minced pork meat (breast) encased in pork gut, accompanied by beans or mashed potatoes and washed down with a glass of "Gris Meunier", the delicious Orléans wine.

History:


According to the legend, for over 800 years the pork butchers of Jargeau have been producing the famous Andouille de Jargeau (Jargeau chitterling sausage) by keeping the secret of its cooking bouillon.

To promote this renowned delicacy the Confrerie de Chevaliers du Goutte-Andouille de Jargeau was founded and each member, during his/her enthronement, "…swears to ensure that he/she and his/her friends eat Andouille de Jargeau each time he/she dines in Jargeau!"

Purpose:


Raising awareness of the Val de Loire and of its produce. Listing the numerous andouille producers in France and, in particular, promoting the Andouille de Jargeau.

Events:


International Best Andouille Competition: 2nd Saturday in March.
Andouille Fair: 2nd Sunday in June.
Cat Fair: 4th Sunday in October.
Brotherhood Chapter Meeting: 2nd Sunday in June, in Jargeau.

Contact:


Nicolas POLIAKOFF
21, rue de Chaudy - 45150 DARVOY
Tel: +33 (0)2.38.57.24.10