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Lyon (France)
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Meat
Food Flavour DNA
Nutritional Values
180kcal
11gProtein
1gCarbs
15gFat
—Fibre
50 gServing
* Per serving · 50 g. May vary.
Rosette Sausage
How to order / say it
Say it
Rosette de Lyon — [Roh-zet duh lee-oh]
Order
I'd like some rosette de Lyon, please.
Locally
Je voudrais de la rosette de Lyon, s'il vous plaît.
Say locally
A dry-cured pork sausage seasoned with garlic and pepper.
Why try it?
Rosette de Lyon showcases the region's mastery of charcuterie, with careful curing processes that highlight the quality of the meat and the skill in seasonings for which the city is known.
How it tastes
The sausage has a robust garlic and pepper scent, with a chewy yet tender texture. Its taste is complex with a balance of saltiness and a subtle tang from curing.
Origin & History — first documented: 1650
Invented in the 17th century, Rosette de Lyon was a method of preserving meat in the Rhône region's climate, allowing farmers to utilize entire hogs with minimal waste.
Recipe
Ingredients
- 🥩 500 g pork shoulder
- 🧄 10 g garlic
- 🧂 5 g black pepper
- 🧂 15 g salt
- 🥩 1 natural casing
- 🍷 50 ml red wine
Method
- 1 Season minced pork with salt, garlic, and black pepper.
- 2 Ferment the mixture with red wine overnight.
- 3 Stuff the mixture into casing and tie with butcher's string.
- 4 Dry-cure in a controlled environment for four weeks.
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