Rosette of Lyon
Our Rosette is carefully dried for 6 to 8 weeks in the mountains of Pilat regional park, south of Lyon, in the Loire department. Our climate is perfect for natural drying, we allow the gray-green wildflower (penicillium) to develop naturally in order to extract the aromas of the undergrowth characteristic of our dried charcuterie. We make our artisanal rosette from fresh meat, mainly from the Auvergne Rhône-Alpes region, we do not use any coloring or allergens. We emboss our rosette in a natural pork casing and attach it to the string then make a diamond-shaped retaining net.
Storage: We advise you to store your sausage in the lower part of your refrigerator.
Weight around 420g (normal maturation)