Lyon cured meat products retain a special place on the traditional shelves of pork butchers-sausage makers, whether they are artisans, wholesalers or mass retailers.
All have the possibility of a big “Rosette de Lyon” or a bridled sausage, which are mainstays of the assortment.
It is for this clientele that Chambost has been making a range of specialties for decades; based on the rigorous selection of the best cuts of pork (mainly shoulder, back fat) – ancestral recipes and human know-how, which we pass on from generation to generation.
Flag-bearer of Lyon gastronomy, “Rosette de Lyon” owes its name to the type of pork casing used historically for its manufacture.
It remains recognisable among all by its tapered shape, its natural surface and its cotton net.
This harmonious blend of fat and lean pork, minced and delicately spiced, benefits from a process of several weeks of heat steaming and then drying, to offer its lovers a moment of indulgence and conviviality.
This product is available in 2.5 kg and 1.4 kg formats, packaged in a macroperforated sachet.
An out-standing recipe if ever there was one! the Real “Rosette de Lyon” Superior with ham requires a 20% minimum amount of ham in its composition.
This gives the product an incomparable taste and texture.
This product is available in 2.5 kg format, packaged in a macroperforated sachet.
The great classic of “Rosette de Lyon”, particularly intended for restaurants.
This product is available in 2.5 kg format, packaged in a macroperforated sachet.
This outstanding dry sausage specialty consists of a very fine stuffing exclusively made from pork ham, with top-quality square-section fat.
Chambost remains one of the last manufacturers of this inimitable product, available in whole 2.5 kg pieces packaged in a macroperforated sachet and in vacuum-packed half-pieces.
Very popular format in the Lyon region, the “Beaujolais Nature” Slab is a cousin of the “Rosette de Lyon”, which is distinguished by its large slice; with a mixture of fat and lean pork, minced, spiced and dried for more than eight weeks.
It is presented in slabs of approximately 2.5 kg, vacuum-packed.
The most famous variant of this recipe consists of coating this large slice with pepper, obviously giving an assertive character to the product, for lovers of pronounced taste!
It is presented in slabs of approximately 2.5 kg, packaged in a macroperforated sachet.
More accessible in taste, the “Lyon Slab” coated with herbs offers a sunny flavour, to vary the pleasure.
It is presented in slabs of approximately 2.5 kg, packaged in a macroperforated sachet.
This exclusive recipe is the alliance of Lyon cooked meat know-how and Savoyard cheese dairy, with inclusion cubes of “Beaufort” AOP (Protected Designation of Origin), giving a rare melting quality to the product.
It is presented in slabs of approximately 2.5 kg, vacuum-packed.
Always looking for innovation in our type of products, we now offer a specialty of dried Charolais Beef, made exclusively from Charolais French beef muscle, finely chopped, spiced and dried.
This lean (3%), modern product allows us to respond to a more feminine clientele. Also, this speciality, which is easy to use when cold, is very competitive, compared with other foreign dried beef specialities.
It is presented in slabs of about 1.2 kg, vacuum-packed.
Often called the “Household Sausage”, this format is particularly intended for communal catering.
This product is available in 1.3 kg format, packaged in a macroperforated sachet.
