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Brittany
Andouille de Guémené
Since 1778, the art of layering: concentric chaudins that tell of Brittany's dark soul.
Charcuterie speciality from Brittany.
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Brittany
Since 1778, the art of layering: concentric chaudins that tell of Brittany's dark soul.
Charcuterie speciality from Brittany.
AI-generated illustration
Andouille de Guémené has been documented since 1778, its name already appearing in the Almanach du comestible. Born of necessity, it owes its existence to Brittany's damp climate: it was this weather that drove the charcutiers of Guémené to turn to smoking to preserve their chaudins (pork small intestines) shaped into spirals for longer. What began as a preservation necessity has become a culinary speciality.
It was in the Scorff valley, in Morbihan, that this tradition took shape. Guémené-sur-Scorff soon became the beating heart of this specialist charcuterie, where families of master charcutiers perfected the craft over generations. The Maison de l'Andouille (Rivalan-Quidu) has embodied this continuity since 1931 — four generations have kept the family recipe alive, handed down from Joseph Quidu.
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Brittany's humid climate naturally favours the smoking and drying of andouilles — it was this moisture that drove the charcutiers of Guémené to adopt this preservation method. Traversed by the Scorff, from which it takes its name, the commune benefits from the river's fresh water and steady climatic conditions, ideal for controlled smoking and drying.
Breton pork chaudins and Guérande salt are the only two ingredients in Andouille de Guémené. This simplicity sets it apart from its Norman cousin, Andouille de Vire, whose recipe also blends the menu (small intestine) and the stomach of the pig, encased in a pork skin before smoking. Guérande salt, an unrefined sea salt rich in minerals, refines the flavour of the chaudin.
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Guémené-sur-Scorff, certified as a Petite Cité de Caractère®, takes pride in its andouille, the star of Breton charcuterie. Every summer, the Fête de l'Andouille (34th edition, 22–23 August 2026) celebrates this heritage with a procession, the Confrérie de l'Andouille, and a traditional meal based on andouille-purée — the classic pairing of the product with potato. This festival is not just a tourist attraction: it is a true communion with local tradition, where producers are the stars and the product reigns supreme.
The Confrérie de l'Andouille, which has organised the Fête de l'Andouille for over 20 years, brings together the artisan producers of Guémené-sur-Scorff — Maison Levesque is a member, alongside the Maison de l'Andouille.
Appearance
Spectacular cross-section — concentric black and grey layers, formed by the regular layering of the chaudins around a central core, recognisable by its characteristic black colour. The smoked casing is slate black, flecked with ash grey.
Aroma
Powerful, intense beechwood smoke, woody undertones. As soon as it is unwrapped, the aroma fills the space — an unmistakable olfactory signature.
Taste
Dominant salty-smoky profile, followed by a deep savoury meat-juice flavour, with a lightly spiced finish (white and black pepper placed between the chaudins). Certain houses add a touch of garlic or nutmeg. Intensity: strong, with a long finish on the palate.
Texture
Firm when sliced, or more melt-in-the-mouth depending on the producer — the chaudins remain well structured. A slightly charred flavour on the smoked surface.
Several degrees of drying exist:
2–3 weeks of drying — balanced flavour, still-tender texture.
drying extended over several months — concentrated, more intense, ideal as an apéritif in thin slices.
eaten hot, in a pot-au-feu or braised (less common in Guémené, more frequent in Vire).
The art of Andouille de Guémené relies on a manual process, carried out in keeping with tradition:
small intestines of Breton pigs, previously cleaned, chilled, and salted with Guérande salt.
salting with unrefined Guérande salt.
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As an apéritif: Very dry andouille, thinly sliced, cold, with a glass of cider or a local beer.
As a hot dish: Classic andouille, sliced, pan-fried for a few minutes or dipped in simmering water, served with mashed potatoes, caramelised onion rings, and cornichons. The traditional dish: andouille-purée.
In a pot-au-feu: Add at the end of cooking to preserve texture and smokiness.
Beer pairing: Brown ale, bière de garde, spiced blonde.
Cider pairing: Cidre brut or demi-sec cidre bouché, classics of the Breton table.
Storage: In a cool, well-ventilated room or in the refrigerator, the andouille keeps for several weeks thanks to its smoking.
Andouille de Guémené holds no PDO (AOP)/PGI (IGP) designation — unlike its cousin, Andouille de Vire — as producers have chosen to remain free from restrictive specifications while voluntarily upholding high standards. The Confrérie de l'Andouille de Guémené, a local association, ensures respect for artisan tradition.
Artisanal charcuterie
Artisanal charcuterie and caterer
Artisanal charcuterie
Artisan charcuterie — EPV (Entreprise du Patrimoine Vivant)
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