Delicacy on the salty side. A true institution, Maison Hardouin, created in 1936, has truly given charcuterie its letters of nobility. To the point of having several shops, in Vouvray, Azay-le-Rideau, Tours of course as well as in Paris. Well known to amateurs, this charcuterie, authentic den of the beautiful products and gastronomy of the Tourangeau region, excels for its absolutely divine pâtés, and especially its rillettes, delicately browned and washed down with good white wine, its melting rillettes or even its handmade andouillette with string. Catering creations, on the other hand, are tasty and refined, like white pudding with snails and mashed potatoes.

IGP rillettes cooked in a cast iron cauldron for more than six hours and whose firing, at the end of cooking, gives them this unique flavor.

The high-end catering service, the gourmet jars made in Touraine.

Candied rillettes in Vouvray, rillettes from Tours IGP, dried sausages, andouillettes with 5A string, terrines, pâtés, cooked dishes, blood sausage, blood sausage, marbled hams and white hams...