Saucisson De Lyon appears as a signature dish in 1 France cities. See each city's local variant and where to eat it.
Saucisson de Lyon · Lyon
The saucisson de Lyon is a large-format cooked pork sausage, a close relative of the cervelas, with a loose grain and a mild seasoning, served sliced thick and eaten warm with boiled potatoes and mustard in every bouchon in the city.
Pork charcuterie has defined Lyon's food culture since the medieval period, when the city's position on the Rhone trade route made it a hub for preserved meats moving north from Provence and south from Burgundy. The saucisson de Lyon, made from coarsely ground pork shoulder with back fat and a mild spice blend, settled into its current form in the 19th century as the working-meal staple of the canut quarter. Today it appears on every Label Bouchons Lyonnais menu as a protected category under the association's quality rules.
Where to eat in Lyon:
- Sibilia at Halles Paul Bocuse
- Boucherie Trolliet
- Le Garet