Calvados specialities
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Andouille
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 Andouille (chitterling sausage) is a speciality from the town of Vire, made from smoked pork offal. And if you want to taste a quality andouille, choose one with a « Véritable andouille de Vire » label (genuine Vire andouille). A confrérie (brotherhood) was created in 1995, and since has proudly promoted this renowned speciality from Vire. The confrérie's slogan is "Viro veni edi", in Vire I came and I ate... andouille. Every year, Vire's brightest star has its very own fair late October, early November.  Take a look at our andouille recipes |
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Bayeux Pork
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 Bayeux Pork is one of the six remaining local pork breeds throughout France. Bayeux Pork saw the light in the mid 19th Century, its cradle being located in the heart of the Normandy Bessin. It is the result of crossbreeding between Norman pork and Berkshire pork, and is easily recognisable thanks to its white coat speckled with round black spots. Bayeux Pork is bred in the traditional manner, on whey, cereals and nettles. Its fine quality flesh can be consumed at any age and, with very little fat, it is reputed for both its flavour and its tenderness. Come and join in the Bayeux Pork fair every year on the second weekend of October, in Bayeux of course! Take a look at our recipes using Bayeux Pork |
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Tripes à la mode de Caen
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 It was from the 16th Century onwards that the town of Caen was to offer tripe a genuine status of nobility. Tripes à la Mode de Caen (Tripe, Caen-style) are the most well-known and reputed throughout France.Tripes à la Mode de Caen take on a distinctive flavour in the autumn, when the cattle feed on the apples which fall in abundance in the region's orchards. As for tripe itself, the recipe remains the same in all regions: beef stomach, along with boned beef and calf trotters. In Caen, every year, the Confrérie de la Tripière d'Or (literally the Golden Tripe Brotherhood) organises a contest for the best tripe. |
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The trou normand
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 The trou normand is a liqueur which is consumed in the middle of a long meal to help the palate savour the dishes that are yet to come. The trou normand consists simply in drinking, down in one, a small glass of Calvados. It is said to dilate the stomach walls, hence renewing one's appetite. Today, it is often accompanied with an apple sorbet. |
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Isigny caramels
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 Isigny caramels are made from quality produce from the Normandy Bocage: full-cream milk, butter and AOC cream. All cooked together in a copper bowl, giving Isigny caramels their creaminess and distinctive flavour.In 2006, the town of Bayeux, the Cidrerie Viard and Normandie Caramels joined forces to create a unique and brand new local recipe: The "caramel de Bayeux", made from caramel, apple puree, butter and cider which is added towards the end of the cooking process. |
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Confiture de lait
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 Confiture de lait, or milk jam, is made from two quintessentially natural ingredients: semi-skimmed milk and granulated sugar. Thanks to a very long (over 8 hours) and gentle cooking process, the milk and the sugar are transformed into a superb creamy paste with a delicious caramel flavour. Immediately after cooking, the jam is preserved whilst still hot, hence offering the product a long shelf life. |
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Teurgoule
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 Teurgoule is a delectable dessert, typical of the Pays d'Auge, and made from rice, milk from the farm, sugar and cinnamon. All four ingredients are cooked together in the oven for around 6 hours. This is why the dish is also referred to as Terrinée. The origin of teurgoule dates back from the 17th Century. To conquer the English, the Dutch and the Spanish, Louis XIV authorised French sailors to attack enemy ships and to seize their cargo. During a pillaging operation, a fleet of corsairs from Honfleur recovered quantities of rice and a spice: cinnamon. The rice was used to prepare a dessert. When overcooked or incorrectly dosed, it was cut into slices and given the name bourgoule (from the French bourré la goule - literary a packed mouthful). Over the years, cinnamon was added and the cooking process was refined to give way to the teurgoule we know and enjoy today: creamy with a hint of cinnamon. Since 1978, a confrérie (brotherhood) has been defending its traditional characteristics. The ultimate reward is that of the "teurgoule d'or" (golden teurgoule). Teurgoule recipe |
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Sablés d'Asnelles
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 Sablés d'Asnelles are butter biscuits produced in the coastal town of the same name (Asnelles). They are made from 24% Isigny butter, eggs, flour and sugar. And if you'd like to find out the secret of their production, take a trip to this traditional biscuit factory and enjoy a guided tour.Biscuiterie les Sablés d'Asnelles  |
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Guy Degrenne
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 There's just one step from the pleasure of eating to the fine art of entertaining. After the region's several gourmet visits, take a break and visit the Guy Degrenne factory in Vire. You will discover all of the secrets of cutlery and crockery design and production.Then take a trip to the factory shop where you're sure to find many a bargain! Guy Degrenne - the art of entertaining |
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 Traditional Chitterling Sausage FairFrom 01 to 04 November 2012 Over 50 exhibitors with country produce from throughout France, cookery demonstrations, and the confrérie de la véritable Andouille de Vire, not forgetting the Pig Cry contest. More Cambremer AOC produce fairFrom 28 to 29 April 2012 A regional event which, over the years, has become a rendezvous not to be missed where Normandy's 12 AOC quality label products are promoted and their producers can meet and exchange. More Honfleur Shrimp and Prawn Fair From 29 to 30 September 2012 Shrimp is the local speciality, referred to as the "petite grise", and is by far the queen of the fair. It is enjoyed and savoured throughout the weekend, when amateurs and professionals also compete together in the prawn scaling contest... From 10 to 11 November 2012 All gourmet fairs > |