Rosette de Lyon

Old school salumi series: Pork salame in the French tradition with black peppercorns and garlic. Slow cured without compound nitrates.

Serving suggestions:

• Easy to peel away the casing and slice.

• Pair with Bloomy-rinded cows’ milk cheeses and toasted hazelnuts;

• Dice fine to toss with curly endive and mustard vinaigrette + poached eggs;

• Serve with juicy red wines: Beaujolais when it’s warm and Rhone when it’s cold