Rosette or Extra Oro
Price per Kg: 27€18/Kg
Discover our rosette, similar to the famous Rosette de Lyon, a true emblem of Lyon charcuterie. This artisan dry sausage stands out for its large, characteristic format and its incomparable flavour.
Best-before life of 3 to 5 months. This sausage cures quickly, making the product fairly firm.
Rosette de Lyon
The Rosette de Lyon is a charcuterie speciality from the Lyon region of France. The rosette is a cured-meat product deeply rooted in the gastronomic culture of Lyon and, more broadly, of the Rhône-Alpes region. It is made mainly from pork meat, in particular noble cuts such as the ham and the shoulder. Pork fat may also be added to improve texture and flavour.
The meat is often seasoned with spices and aromatics, commonly including salt, pepper, sometimes garlic, and various types of peppers and spices that vary from recipe to recipe. The Rosette de Lyon is stuffed into a natural pork casing, giving it its elongated shape, the main characteristic of this sausage.
The rosette requires a fairly long drying time, generally from several weeks to several months. This stage is traditionally carried out under specific conditions of temperature and humidity, allowing the product to develop its characteristic aromas.
Quality and Artisan Craftsmanship
Each rosette is carefully made from top-quality pork. Our artisan dry sausage honours tradition while guaranteeing standards of excellence. The natural pork casing allows optimal maturation, giving this rosette its unique character and melt-in-the-mouth texture.
The quantity of rosette we offer is perfect for sharing with family or friends. Carefully packaged, each piece guarantees freshness and authenticity.
Serving Suggestions
To fully appreciate your rosette, take it out of the fridge a few minutes before serving. Slice it thinly to reveal all its flavour. This dry sausage pairs perfectly with a characterful red wine during your aperitifs. You can also add it to your basket with other specialities to build a complete charcuterie board.
Order Your Rosette Online
Order your rosette now on our online shop. A simple and secure process, with guaranteed data protection. See our terms and conditions for more information on free delivery and secure payment methods.
Whether you are a lover of fine charcuterie or looking for a gourmet gift, this rosette will win you over with its authenticity and quality. Don't wait any longer to add this exceptional dry sausage to your basket and discover the true taste of tradition.
| Brand: | |
|---|---|
| Weight: | 550 g |
| Meat origin: |  |
| Country of origin: | |
Pork, pork fat, powdered milk, lactose, salt, antioxidants (E326, E301), dextrose, spices, stabiliser (E451), garlic, flavouring, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts, sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,806 kJ / 435 kcal |
| Fat | 31 g |
| of which saturates | 10 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 35 g |
| Salt | 4.2 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
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