Charcuterie artisanale Guillemot

Charcuterie at Guémené-sur-Scorff
  • The house has been producing the andouille since 1983. It is made in a traditional way according to the Guémené method and smoked with beech shavings.

    The house has been producing the andouille since 1983. It is made in a traditional way according to the Guémené method and smoked with beech shavings. Gold medal at the competition of the confraternity of the Goûte andouille de Jargeau from 1988 to 2008 and 2014, 2015. Discover the andouille for the aperitif, smaller, finer and more spicy.
  • Spoken languages
Rates
Payments methods
  • Bank card
  • Cheque
  • Cash
Openings
  • All year
  • Tuesday
    8:30 - 12:30
    14:15 - 19:00
  • Wednesday
    8:30 - 12:30
    14:15 - 19:00
  • Thursday
    8:30 - 12:30
    14:15 - 19:00
  • Friday
    8:30 - 12:30
    14:15 - 19:00
  • Saturday
    8:30 - 12:30
    14:15 - 19:00
  • Sunday
    8:30
    12:00