A large, dry sausage made from pure pork, rosette de Lyon takes its name from the casing used to make it. It is produced from noble cuts and matured over a long period. It is a real classic of Lyon charcuterie.
What you need to know
Rosette de Lyon is a dry, pure pork sausage that comes from a long, rustic tradition of homemade charcuterie. It consists of coarsely chopped pork meat and fat, spices and a hint of garlic. The meat must come from noble cuts, like the shoulder. The mixture is stuffed into a natural pork casing. Known as a bung or rosette, because of its pink color, this casing gives the sausage its characteristic, slightly conical shape. The sausage is then placed in a net and dried. It is allowed to mature for longer than other sausages; from 6 weeks for smaller versions to 4 months for the largest. The rosette is the largest of the sausages; it can be as long as 40 inches!
Like most charcuterie products, the rosette de Lyon has a high protein and fat content.
How to use
Storage Rosette de Lyon Sausage
In a ventilated, clean, dry environment away from direct sunlight and extreme temperatures.
To drink: Côteaux du Lyonnais PDO (red or rosé), Côtes du Rhône PDO (rosé or red), a Ventoux PDO rosé.