Louise-Adélaïde Boisnard 8:45 p.m., March 12, 2022
Jesus, here's a funny name to talk about a sausage.
However, this charcuterie is one of the most renowned in Lyon.
How is it made and where does its name come from?
The chroniclers of the Table des Bons Vivants reveal all its secrets to you.
Lyon sausage dates back to the Roman Empire, when the so-called Romans discovered Gallic pigs, loved their flavor and created the sausage recipe to enhance them.
This is where Lyon's know-how in charcuterie comes from.
One of the most emblematic sausages is Jesus, big, fat and tasty.
What's in it?
There is pork, of course.
Traditionally, Lyon saucisson is made with a mixture of meat, such as pork and donkey for example.
Today, it is made 100% with very finely chopped pork.
Where does its name come from?
There are several explanations.
It is assumed that it was a sausage made during the holiday season, in honor of Jesus.
Another explanation: the Jesus is made in a very wide gut, which induces its imposing size.
And precisely, this big gut swaddles the meat, like a sheet swaddles a baby and by extension dresses the little Jesus.
The difference between Jesus and rosette
The raw materials are practically identical, so what will differentiate them is the chopping of the flesh.
The rosette is longer and finer than the Jesus, its chopping is more homogeneous, which allows it to dry evenly and finally to have an almost identical texture throughout the sausage.
The best addresses for Lyonnaise charcuteries
Bonnard https://www.charcuteriebonnard.fr/
Reynon https://www.reynonlyon.com/
Sibilia https://www.charcuterie-sibilia.com/