History

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

Make it at home

Yield 1Hands-on 1 hrTotal PT60DDifficulty Advanced

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

  1. Cube the pork shoulder and back fat into 2cm pieces. Spread on a tray and freeze 30 minutes until firm but not frozen.
  2. Grind the chilled pork and fat together through the coarse plate (8mm) of a meat grinder. Keep cold.
  3. 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.
  4. 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.
  5. Hang in a warm humid place (24C, 90% humidity) for 24 hours for the starter culture to activate.
  6. 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.
  7. 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

Brunch€Tue-Sat 07:30-19:00, Sun 08:00-13:00, closed Mon

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.

Halles de Lyon-Paul Bocuse, 102 Cours Lafayette, 69003 Lyon

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