Rosette and Bridled Sausage, Jesus, Morcon Bellota | Le Delas
Rosette and cured sausage, Jesus, Morcon Bellota, Pebbles...
Morcon resembles chorizo, while being larger, and above all containing less fat, made with the best cuts of 100% Ibérico Bellota pork.
Made with 78% lean meat, this mild flavored, premium rosette is color free. To give it its texture and give it a characteristic look when cut, the meat is minced at 6 minutes. And to guarantee a traditional tapered shape, this rosette is clamped with elastic cotton.
This dry sausage from Lyon with its typical taste and authentic aesthetics is perfect for resale by weight. It is also widely used in establishments with a large throughput: tasty, traditional and economical, this 2.5 kg rosette is ideal for them. It is used in making sandwiches, cocktail pieces, for charcuterie boards or to accompany a raclette.
The bridle consists of making a mesh around the sausages, so that they are suspended by this string rather than by the string of the knot at the end. Thus the sausages do not deform when they are hung, which allows for example to keep the width of 9cm of this wide flanged sausage Aoste. The clamping also gives an authentic look to the sausages.
A real hand-made sausage elaborated according to an traditional recipe. A natural gut. Traditional chimney drying. 3 to 4 months refining.
Sausage stuffed in the natural pork casing from which it takes its name, the traditional rosette will make you reconnect with the famous Lyonnaise pork recipes. Ideal for a snack or on a plate of charcuterie, the typicality of this product will surprise you. This rosette won the gold medal at the Concours Général Agricole de Paris 2020.
