Serving suggestion

Fuet cut into slightly thicker slices (approx. 0.5 cm) is an ideal tapas side dish and can be consumed directly with a cold beer or a glass of red wine with other tapas such as hearty cheese or olives.

Cut into thin slices, the fuet serves as a delicious topping on bread.
You can drizzle a little olive oil over it to emphasize the unique taste of a mature fuet.

Fuet slices or cubes can also be fried in the pan and used in pasta or stews.
You can also enjoy the Fuet sausage in an omelette.
 

Manufacture

Fuet is made from medium-fine minced pork and some bacon and matured in natural edible casing. It is seasoned with salt and black pepper, among other things.
The air-dried hard sausage is very much related to salami. It is air-dried between 15 days and four weeks, which gives it its special, soft consistency and its unique, slightly sweet taste. During the ripening period, it receives its light, white layer of noble mold on the top layer.
 

Fuet Varieties

There are different types of fuet.
The classic variant is the Fuetec, sometimes with the name "Extra".
A variant of the Fuet has a surface coated with black pepper instead of the white noble mold.
Its taste is a little sharper than its classic counterpart.
Other variations can be made by adding garlic or using Iberian pork meat.

The Secallona is a modification of the Fuet. The Secallona is not hung on a thread to air dry, but bent in the shape of a Us and then dried. The secallona has a flat cross-section, while the Fuet is round. During the ripening process, it does not receive a surface covered by the noble mold.