Orange-red in colour with a smooth appearance, the Val-d'Ajol andouille is a mixture of pork spare rib, intestines with aromatic herbs, pork fat, spices and white wine, all inserted into a natural casing and smoked with beech wood. After cooking it for thirty minutes in stock, it is served with potatoes, beans, lentils or a green salad. Val-d'Ajol andouille is also enjoyed as an appetiser, cut into slices.
Every year there is a big andouille fair in Val-d'Ajol on the third Monday in February. There you might meet the brotherhood of Taste-Andouilles and Gandoyaux of Val-d'Ajol, which awards an andouille-themed literary prize every year.