Rosette de Lyon
Rosette de Lyon is the queen of French charcuterie – a majestic dry-cured sausage stuffed into the natural pork caecum, giving it its characteristic conical shape. Weighing up to 3 kg and requiring several months of maturation, it ranks among the most elaborate dry-cured sausage projects. Its flavor is mild, buttery, and complex with a delicate fennel note.
Ingredients(for 1 kg)
Instructions
Preparation of caecum and meat
24-48 hours (soaking) + 1 hour (meat)Thoroughly wash the pork caecum inside and out and soak in cold salt water (2 %) for 24-48 hours, changing the water daily. Grind meat through an 8 mm plate, cut fat into 10 mm cubes. Mix all ingredients and chill for 1 hour at 0-2 °C.
Stuffing and shaping
1-2 hoursStuff the mixture very firmly and without air pockets into the prepared caecum. Bind the casing tightly and firmly with butcher's twine at regular intervals to achieve the characteristic cone shape. Pierce all visible air bubbles with a larding needle.
Fermentation
72-96 hoursDue to the large mass, ferment at 22-24 °C and 90-95 % humidity for 72-96 hours. The pH must drop below 5.3. Check regularly and moisten the surface with a 3 % salt solution if needed.
Long-term maturation
60-120 daysMature at 12-14 °C and 78-82 % humidity for 2-4 months. The higher humidity is crucial to prevent the feared 'dry ring'. Check weekly for mold. Ready at a weight loss of 35-40 %. The rosette is recognizable by the characteristic pear shape and the white noble mold film on the exterior.
Pro Tip
The caecum must be very thoroughly cleaned before stuffing and soaked in cold salt water for at least 24 hours. Since the rosette is very large, precise monitoring of the curing chamber is critical – air that is too dry leads to a 'dry ring' where the outer layer dries out before the core is ready.
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