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History
French Wikipedia describes the rosette as a dry sausage of pork meat and fat from the Lyon region, rural in origin, stuffed into the final part of the pork intestine and tied so that it keeps its shape while drying. It takes its name from that casing, called rosette because of its colour, and needs at least about fifty days of drying and maturing before it is eaten. The page classes it as superior-quality dry charcuterie and cites a Label Rouge specification for the rosette and the Jésus de Lyon. The traditional mâchon includes pork products such as rosette.
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Common allergens: Pork
Make it at home
Ingredients
- 1.2kg pork shoulder (around 70% lean)
- 300g pork back fat
- 30g fine sea salt (2% by weight; non-iodised)
- 3g curing salt (pink salt, sodium nitrite Cure #2 for long curing)
- 5g dextrose or caster sugar
- 3g black pepper, coarsely ground
- 2g whole black peppercorns
- 1 garlic clove, finely minced
- 50ml dry red wine
- Bactoferm starter culture (T-SPX), used per packet directions
- Wide hog or beef bung casing, soaked in lukewarm water 30 minutes
Method
- Cube the pork shoulder and back fat into 2cm pieces. Spread on a tray and freeze 30 minutes until firm but not frozen.
- Grind the chilled pork and fat together through the coarse plate (8mm) of a meat grinder. Keep cold.
- Mix the salt, curing salt, dextrose, ground pepper, peppercorns, garlic, wine and starter culture (per packet instructions). Combine thoroughly with the ground meat for 3 minutes until tacky.
- Stuff firmly into the soaked beef bung casing using a sausage stuffer, expelling all air. Tie tightly at both ends with butcher's twine. Prick all over with a sausage pricker.
- Hang in a warm humid place (24C, 90% humidity) for 24 hours for the starter culture to activate.
- Move to a curing chamber at 12 to 15C and 75 to 80% humidity. Cure for 8 to 10 weeks until the sausage loses 35% of its starting weight.
- Slice paper-thin to serve, with crusty baguette and cornichons.
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.
Where to eat rosette de lyon
Rosette de Lyon in Lyon
Sibilia at Halles Paul Bocuse ★ 4.4
Sibilia has made Lyonnais charcuterie since 1922 and has a stall in the Halles de Lyon-Paul Bocuse at 102 Cours Lafayette. It also makes andouillettes.
OrderRosettes, Jésus or saucissons, or a pâté en croûte.
TipThe stall opens Tuesday to Saturday from 07:30 to 19:00 and on Sunday from 08:00 to 13:00; on Monday it opens only in December.
More places near Sibilia at Halles Paul Bocuse
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Halles de Lyon-Paul Bocuse Market, under 100 m away
- Halles de Lyon-Paul Bocuse Sunday Morning Brunch, under 100 m away
- Fromagerie La Mère Richard Cheese shop, under 100 m away
- Boucherie Trolliet Butcher, under 100 m away
- Maison Victoire at Halles Paul Bocuse Bakery, under 100 m away
- Jocteur Bakery, under 100 m away
More cities are in research. Want rosette de lyon covered somewhere specific? Tell us where you want to eat.