Rosette de Lyon

Ingrédients(pour Approximately 6-8 thin slices (about 60g) per serving)

• 250g Lean pork shoulder (fresh, trimmed of excess fat)
• 50g Pork back fat (diced finely)
• 7g Fine sea salt
• 1/2 tsp Cracked black pepper
• 1 clove Garlic (minced)
• 15ml White wine (dry)
• 1/2 tsp Sugar
• 1g Curing salt (Prague Powder #2) (for safe curing)
• as needed Natural pork casing (35-40mm diameter, soaked and rinsed)
• 1/4 tsp Dried thyme (optional) - facultatif

Instructions

1. 1

   Chill the pork shoulder and back fat thoroughly. Cut both into small cubes and keep refrigerated until ready to grind.

   5 minutes

   Cold meat grinds more evenly and prevents smearing.

2. 2

   Grind the pork and fat using a medium plate. Transfer the mix to a large bowl.

   5 minutes

   For best texture, grind meat and fat separately, then combine.

3. 3

   Add sea salt, curing salt, sugar, black pepper, minced garlic, and dried thyme (if using) to the ground meat. Pour in the white wine and mix thoroughly until the mixture becomes tacky.

   5 minutes

   Mix by hand or with a stand mixer paddle for even seasoning distribution.

4. 4

   Rinse the pork casing and stuff the meat mixture firmly into the casing, eliminating air pockets. Twist and tie the ends securely.

   5 minutes

   Use a sausage stuffer for consistency and avoid air pockets to prevent spoilage.