The handmade Arras chitterling is a very old dish, since it dates from the Middle Ages. Usually made from calves' caul, the composition was changed after the madcow disease crisis, and charcutiersgradually returned to using pigs' caul.
Arras chitterling is made of pigs' caul, shallot, parsley and mustard, which is wrapped in a quite sturdy small intestine of beef. With a fine, delicate flavour, people appreciate its melt-in-the-mouth texture, and it can be cooked grilled or braised with white wine and shallots…It can be served with potatoes, apples, or lentils, or in round slices as a starter.
Each year in August, Arras celebrates its chitterling sausage with a festival where you can see a cookery competition and a very colourful parade.