Jargeau andouille, which dates back to the Middle Ages, only really became well-known in the 19th century, particularly thanks to the brotherhood of the Knights of Goûte-andouille, formed in 1971.
Made of tripe and pork, as well as onions, shallots or parsley, Jargeau andouille is cooked in a broth of spices and herbs. Once braised or barbecued, it is enjoyed with lentils, beans or mashed potato, all served with a glass of white Loire Valley wine.
On the second Saturday in March, the international andouille-making contest takes place in Jargeau. The town also hosts the andouille fair on the second Sunday in June. It's an ideal opportunity to sample the town's flagship culinary product and enjoy a variety of entertainment.