Rosette de Lyon

France · Europe

Thin slices of red cured sausage served on a white plate with olives and pickles.
Rosette de Lyon

Rosette de Lyon is a dry-cured sausage made from lean pork and firm pork fat in a casing. The meat and fat are minced and mixed so that the fat remains in distinct pieces. The filled sausages are tied or clipped, then undergo curing and drying.[1]

Jésus de Lyon is a related sausage with a similar meat mixture but a different casing shape. Rosette is served sliced as charcuterie; a Lyon restaurant pairing includes jésus, cured ham and mixed salad leaves. Producers also make smaller rosettes in natural casings.[1][3][2]

References

Sources checked:

  1. Demande d’enregistrement : rosette et jésus de Lyon — DGCCRF — Bulletin officiel, 30 November 1999
  2. La gamme traditionnelle lyonnaise pur porc — Maison Chillet
  3. La planche lyonnaise de la charcuterie Sibilia — Le Sully
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image credit

Rosette de Lyon.jpg

creator:
Jules Morgan
license:
CC BY 2.0
modified:
Downloaded through a Wikimedia image mirror for Gochizu review; no content edits.

audio credit

voice:
Benoît Prieur Recorder: Benoît Prieur
license:
CC0
modified:
Original audio converted to MP3 for Gochizu.