Rosette de Lyon cured dry sausage of the Lyon region, made from coarse-cut pork shoulder and back fat, cured for at least 2 months in a natural casing tied in distinctive cross-knot fashion, sliced thinly at the
Where to eat it: 2 restaurants across 1 city.
Rosette de Lyon takes its name from the rosette-shaped end-cap of the large pork intestine used as the casing. The technique dates to the late 19th century when Lyonnais charcutiers refined the long-cure dry sausage tradition of the Rhone valley. It remains a fixture of the salade lyonnaise, the bouchon apero board, and the bistro charcuterie plate. Halles Paul Bocuse's Sibilia and Boucherie Trolliet sell the canonical versions.
Common allergens: Pork
Tip from the editors. Cured dry sausage requires a proper curing chamber and is a food-safety risk if done wrong. A wine fridge with a humidifier works as a home setup.
Boucherie Trolliet inside Halles Paul Bocuse in Lyon's 3e is the multi-generation Lyonnais butcher counter for saucisson de Lyon and slices of pate en croute.
Try: Saucisson de Lyon and pate en croute
Tip: Closed Monday; the saucisson brioche and pate slices travel home well.
Sibilia inside Halles Paul Bocuse in Lyon's 3e sells hot saucisson brioche slices at the counter from 09:30, the cheapest and most Lyonnais breakfast.
Try: Saucisson brioche slice
Order: One slice of saucisson brioche with a coffee at the stand-up counter.
Tip: Hot from 09:30; counter closes at 14:00 then reopens at 15:30.
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