A classic dried sausage from the Lyon area, made from the ‘noble’ parts of the pig (the ham, shoulder, etc) along with fat, mixed with black peppercorns, red wine and spices.
Rosette’s name comes from the casing in which the sausage is stuffed (the rose-coloured end of the pig's intestine). Tied to maintain its distinctive bullet shape while drying, it’s covered with saltpeter and grease drippings to prevent mold, then aged for at least fifty days. It’s usually sold sliced, and tastes (and looks) like a mild version of salami.
Image by INRA DIST