Rheintal Organic Rosette

The Rosette is elaborated according to recipes based on the quality of the pork, a seasoning of salt, pepper, nutmeg, garlic and rum. It then spends 6 to 8 weeks resting in a drying room, where micro-organisms develop. It is during this stage that the sausage acquires its organoleptic qualities. The natural surface flora is essentially composed of penicillium fungi. It develops on the surface of the product during the drying process and is essential for the aromatic development of the rosette. King of picnics, aperitifs and small meals, the rosette is eaten on all occasions.