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 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.

May 17, 2019 · The Catalan Fuet Sausage, is one of the most delicious Spanish sausages. ⭐ Learn all about its recipe, how to it eat it & more →

Apr 10, 2022 · Fuet, also called Espetec, is arguably Catalonia´s most popular cured sausage, and also quite popular throughout Spain. This thin, soft and tender sausage is made from lean pork seasoned with salt, pepper, and other spices and finely minced fat.

Mar 6, 2023 · Spanish fuet is a long, thin, dry-cured salami-style sausage that is lightly seasoned with garlic, white pepper and white wine. It’s a good project for someone new to dry curing …

Nov 24, 2010 · Fuet is Catalan sausage, in other words, from the Catalan region of Spain, a wonderful and versatile a thin, dry cured, sausage of pork meat in a pork gut. It can be added to a variety of dishes, eaten on bread, or often it is served on a cutting board on the dinner table.

Fuet is a thin, cured Spanish sausage made up of lean pork, fat, garlic, and spices. The meat is stuffed into a pig casing and cured for 12 days to 2 months, where it develops a coating of white mold.

Feb 18, 2020 · Fuet is a Catalan thin, dry-cured sausage made with pork and stuffed in hog casings. The seasonings are very simple - salt, white wine, white pepper and fresh garlic.

Fuet, a cured sausage from the Catalonia region of Spain, is a profoundly flavorful and versatile charcuterie. It's made with lean pork, and a blend of spices that keep it packed with umami; think of fennel, nutmeg, garlic, coriander, and white pepper.

Fuet is a Spanish pork sausage, dry cured, like salami. Sausage is frequently found in Cataluña, Spain. Unlike the Butifarra, another in the family of Catalan sausages, fuet is dry cured. The name fuet means “whip” in the Catalan language.

A popular dish of Spanish origin, Catalan fuet can be prepared in several ways. Over the years, recipes based on or made with this Spanish dry sausage have multiplied.