Rosette De Lyon appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Rosette de Lyon · Lyon
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
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.
Where to eat in Lyon:
- Boucherie Trolliet
- Sibilia at Halles Paul Bocuse