From Beaujolais, the rosette de Lyon owes its name to the pork stocking in which it is encased and whose diameter narrows. Placed in a net and then dried, it is a beacon of French salting, internationally appreciated.
Under a net, sprinkled wtih flour, shrink-wrapped and banded.
Storage guidance: less than 18°C.
Contents of 450gm Rosette de Lyon
Lean pork and pork fat (150gm per 100gm of finished product), salt, LACTOSE, spices including PEPPER,
sucrose, conservative: potassium nitrate, enzymes, natural gut, fine flour.
Traditional methods require that the casings are natural and that the only additive used is saltpeter.