In Aire-sur-La-Lys, "andouilles" take centre stage. The town's butchers have always sold them and 5 to 6 tonnes of this speciality are still made each year. It consists of 80% lean pork, shallots, sage and various secret spices. In cooking, it is used in every possible way - raw, roasted, grilled or even in stews. Crowds assemble on the first Sunday every September to celebrate the "andouille"; on the menu are tastings, sales, and activities. For more than half a century the festival has been host to famous performers and artists. The highlight of the day undoubtedly being when the Mayor throws "andouilles" from the upper court rooms of the Town Hall, in the presence of the "Guild of the Knights of the Good Andouille", of course!