Rosette de Lyon


Rosette de Lyon

Rosette de Lyon is the gastronomic city's classic dry-cured salami, probably the most prestigious salami in France

  • Rosette de Lyon is made from high-quality cuts of pork blended with garlic and peppercorn which is then stuffed into natural sausage skin and strung. The salami is then put out to dry for between two to six months, to give it a strong, distinctive and unique flavour. Ideal  for a picnic, or served on a charcuterie platter as an aperitif or starter
  • 100% pork
  • Size: Whole (around 2kg)

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