Originally from Beaujolais, in France, the Rosette de Lyon owes its name to the pork casing in which it is stuffed, called “rosette” because of its color. Licini Rosette is a charcuterie of peasant origin, with a final mix of about 20% fat to achieve a perfect balance of taste and appearance. It is seasoned with salt, whole and ground peppercorns, garlic, and red wine. The Rosettes are air dried for 6 weeks to achieve the ideal flavor and consistency.