Rosette de Lyon

Rosette de Lyon

The Rosette de Lyon is a traditional French sausage originating from the city of Lyon. It is a dry-cured sausage, typically made from pork, and is a staple of Lyonnaise cuisine.

History

The Rosette de Lyon has a rich history dating back to the Roman times. It was during this period that the technique of dry-curing meats was first introduced to the region. The sausage gets its name from the traditional practice of hanging the sausages in a rosette shape to dry.

Production

The production of the Rosette de Lyon involves a careful process of selecting the finest cuts of pork, seasoning them with a blend of spices, and then allowing the sausage to dry-cure over a period of several months. The result is a sausage with a distinctive flavor and texture.

Culinary Uses

The Rosette de Lyon is often served as part of a charcuterie board, alongside other cured meats, cheeses, and pickles. It can also be used in a variety of dishes, such as salads, sandwiches, and pasta.

Pairings

The rich, savory flavor of the Rosette de Lyon pairs well with a variety of wines, particularly those from the Rhone Valley. It also complements a range of cheeses, particularly those with a strong flavor, such as Roquefort or Camembert.

See Also

• Lyon
• French Cuisine
• Charcuterie
• Rhone Valley

References

• The Art of Charcuterie, by John Kowalski and the Culinary Institute of America
• The Oxford Companion to Food, by Alan Davidson

External Links

• French Sausages
• Lyon Tourism