Salumeria Biellese Rosette de Lyon, 3 lb. (Refrigerate after opening) bresaola The Louisiana chef's blackened redfish

The Louisiana chef's blackened redfish seasoning enhances the flavor of any shrimp

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CALCIUM DISODIUM EDTA (TO PRESERVE COLOR)

Italy remove most of the fat and skin from the hind leg meat as part of the curing process

Salumeria Biellese Rosette de Lyon, 3 lb. (Refrigerate after opening) bresaola The Louisiana chef's blackened redfishThis French Salami has notes of cloves and red wine Share this dry cured salami on a charcuterie board or cheese platter. Savor paper thin slices of this French style salami with a bold glass of wine. Salumeria Biellese Rosette de Lyon is a type of dried salami that is native to the Rhne Alpes region of France. In this part of France is the large city of Lyon, which is heavily marked by the presence of Roman ruins. Rosette de Lyon salami is