Smoked Meats and Andouilles Menu Heritage and ToursSceneries and MenHistory of MenGeology and ClimateLandscapesHautes-VosgesThe “Plateau des Mille Etangs”Fougerolles and Val d’Ajol ValleysBallons of Franche-ComtéVosgian ValleysHaut-Rhin ValleysWine-growing FoothillsNatural HeritageOrchardsForestsHigh StubbleLakes, Ponds, PeatlandsRavines, Cliffs and Scree SlopesCalcareous GrasslandsLocal Products and CraftsmanshipThe Park Certification LabelDrink ProducersThe Granite IndustryThe Wood IndustryMeat ProducersMedicinal and Aromatic PlantsMineral and Natural Spring WatersFruit and VegetablesProductsFougerolles Orchards and KirschFish FarmingVosgian Cattle BreedCheesesSmall Fruit, Aromatic and Medicinal PlantsAlsatian WineSmoked Meats and AndouillesFarmhouse-InnsFarm ShopsCraftsmanshipTextileGraniteLava SandstoneWood industryFarm MarketsCultural HeritageThermal HeritageIndustrial HeritageFarmsCountry of Art and HistoryReligious HeritageIntangible Cutural HeritageHeritage and MemoryCastlesThematic Roads and TracksTourist RoutesTreetop Adventure ParkBarefoot TrailsEnvironment Awareness StructuresParks and Botanical GardensMuseums and Heritage SitesThermal BathsVenues for Shows, Exhibitions and FestivalsAt the Park DoorsColmarRemiremontBelfortLureMulhouseLuxeuil-les-BainsSaint-Dié-des-VosgesNature activitiesSylvotherapyNordic WalkingGuided Walks and Discovery trailsLandscape walks along the Crest RoadA Farm, A HikePedestrian HikesClub Vosgien / Club Alpin (Vosgian / Alpine Clubs)Reception Centres for Educational StaysTrail RunningMountain Biking and Cyclo-TourismEquine ActivitiesClimbingHang GlidingAeromodelismFishingWater SportsWinter ActivitiesNature staysCamping in Nature‘Valeurs Parc’ certified Furnished Accommodation and GuesthousesHotels and restaurantsThe Ballons des Vosges Park is dedicated to promoting short tours as well as local produce and craftsmanship.Every farmer family used to breed a few pigs in the Vosges Mountains, most often with whey from cheeses and cereals cultivated on the farm. The best way to keep meats and delicatessen involved hanging them in the great chimney, to smoke them slowly with a large wood stove filled with pine tree and beech. Today this family tradition continues, and some modern breeding farms even propose such smoked products in direct selling – but they are mostly found at the butcher’s and in farmhouse-inns. South of the Park, in the towns of Val d’Ajol and Fougerolles, a delicatessen tradition involving slightly smoked meats, tripe and pork is called Andouille from Val d’Ajol. The Gandoyau, of a larger diameter, uses the same ingredients as the Andouille. The Confrérie des Taste-Andouilles et Gandoyaux du Val d’Ajol (Val d’Ajol Andouille and Gandoyaux Fellowship) maintains this tradition. The Andouille Fair, held on the third Monday of February each year, was listed in the “Sites du Goût” inventory by the “Conseil national des Arts Culinaires” (National Council for Culinary Arts).