Uniquely French, the Jésus de Lyon is a sausage prepared in anticipation of Christmas. We kept the very best ham and tastiest cuts of the pig and the finest skin. The skin is not tied: the sauasge is swaddled as one does with the new born. It can be served as an appetizer or, if it's warm enough, for a picnic!
“La Rosette!” It's Lyon's medal of honour. La Rosette de Lyon is a long tapering sausage made using lean pork, back fat, spices and garlic. It is named after the skin which is filled with the mixture-the end of the pig intestine (called rosette) in reference to its colour.
Truffles and pistachios distinguish the Cervelas (in English, savaloy) Lyonnais,one of the 'princes' of Lyonnais gastronomy. It is a 'cotechino' type of sausage (served in Italy at New Year) and is light pink in colour. Fresh pork is minced with herbs, spices and salt: the distinctive flavour is achieved by adding truffles preserved in alcohol topped off by the addition of pistachio nuts before stuffing. The sausage is cooked slowly in barely simmering water and served as a hot starter or main course with lightly roasted potatoes.
Salaison Ogier has put all its experience and expertise at the service of our clients so that we could reproduce, and you can discover, the traditional products and tastes of yesteryear.