Rosette de Lyon is the 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 counter.

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.

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