Fuet

Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).[1] Other places that have long tradition of making it are the city of Olot and the surrounding areas.

Fuet
CourseSausage
Place of originSpain
Region or stateCatalonia
Main ingredientspork

Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 gr and 300 gr. It’s made of about 60% lean meat to 40% finely minced fat and is dry-cured.[2]

Flavor

Fuet is flavored with black pepper and garlic, and sometimes aniseed, but unlike Chorizo contains no paprika.

  • Fuet in pepper
  • Slices of fuet
  • Fuet

See also

References
  1. Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. ISBN 978-1-906261-92-4 p57
  2. "Fuet: The most popular sausage of Catalonia". Spanish Club Blog. 10 April 2022.


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