This dry, pure pork sausage known as rosette de Lyon derives from a long tradition of French charcuterie.

The recipe includes a mix of spices and roughly chopped pork meat and fat. Quality cuts of meat, such as the shoulder, must be used to produce this sausage. A natural casing means it can be eaten or removed depending on personal taste.

Thanks to its larger size you can slice the rosette in an angle to get even larger slices to display on your charcuterie board (it is around 25cm long and 6cm wide). Add the sliced rosette to fresh baguette with butter and gherkins and you have the perfect sandwich.

Rosette de Lyon is one of the most famous of Lyon’s sausages, its name “rosette” is believed to originate from the colour of the meat (rose meaning pink in French.) In 2022 this rosette was awarded a bronze medal at the Concours General Agricole in Paris, it’s a guarantee of quality, exceptional taste and French savoir faire.