Rosette de Lyon: Sliced

Old school salumi series: Pork salame in the French tradition with black peppercorns and garlic. Slow cured without compound nitrates. Sliced.  Pair with Bloomy-rinded cows’ milk cheeses and toasted hazelnuts; dice fine to toss with curly endive and mustard vinaigrette + poached eggs; serve with juicy red wines: Beaujolais when it’s warm and Rhone when it’s cold