Smoked Meats and Andouilles Menu Heritage and Tours Sceneries and Men History of Men Geology and Climate Landscapes Hautes-Vosges The “Plateau des Mille Etangs” Fougerolles and Val d’Ajol Valleys Ballons of Franche-Comté Vosgian Valleys Haut-Rhin Valleys Wine-growing Foothills Natural Heritage Forests High Stubble Lakes, Ponds, Peatlands Ravines, Cliffs and Scree Slopes Calcareous Grasslands Orchards Local Products and Craftsmanship Marque Parc (Park Label) Wood Cladding Mineral and Natural Spring Waters Wooden Toys Honey and Fruit Juice Wooden Furniture for Children Products Fougerolles Orchards and Kirsch Fish Farming Vosgian Cattle Breed Cheeses Small Fruit, Aromatic and Medicinal Plants Alsatian Wine Smoked Meats and Andouilles Craftsmanship Textile Granite Lava Sandstone Wood industry Farm Shops Farmhouse-Inns Farm Markets Cultural Heritage Thermal Heritage Industrial Heritage Farms Country of Art and History Religious Heritage Intangible Cutural Heritage Heritage and Memory Castles Thematic Roads and Tracks Tourist Routes Barefoot Trails Treetop Adventure Park Museums and Heritage Sites Thermal Baths Environment Awareness Structures Parks and Botanical Gardens Venues for Shows, Exhibitions and Festivals At the Park Doors Colmar Belfort Lure Mulhouse Luxeuil-les-Bains Remiremont Saint-Dié-des-Vosges Nature activities Guided Walks and Discovery trails Mountain Guides Pedestrian Hikes Club Vosgien / Club Alpin (Vosgian / Alpine Clubs) A Farm, A Hike Reception Centres for Educational Stays Winter Activities Mountain Biking and Cyclo-Tourism Aeromodelism Water Sports Trail Fishing Equine Activities Climbing Skydiving Nature vacations Camping in Nature Panda Lodgings and Guesthouses Hôtels au Naturel (Hotels in Natural Settings) The 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).