Rosette de Lyon
France · Europe
- Short description
- This dry cured sausage is usually served sliced as charcuterie, often with pickles or bread.
- Ingredients
- Pork, fat, salt, pepper, garlic, and sometimes wine are cured into a dry sausage.
- Cultural note
- It is associated with a major sausage-making and charcuterie tradition centered on careful curing.
- Common misconception
- The name does not refer to a floral flavor; it describes a style and appearance of cured sausage.
image credit
- creator:
- Jules Morgan
- source:
- Wikimedia Commons
- 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
- source:
- Wikimedia Commons / Lingua Libre
- license:
- CC0
- modified:
- Original audio converted to MP3 for Gochizu.