Fuet - Spanish Catalan noble salami

The Fuet sausage is a specialty from Catalonia. Fuet means "whip" in Catalan. This sausage type owes its name to its shape, which is long and thin and thus reminiscent of a whip.

Air drying of meat was already used in 1500 BC. Used to preserve perishable meat. The addition of salt and other spices promoted the shelf life, whereby the practice of curing, air drying and smoking was used in ancient Greece and among the Romans.

Fuet extra catalan Salami
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Fuet Extra 200g - Salami Speciality
  • Lean pork meat in natural gutt casing
  • Fuet extra of the brand bonÀrea
  • App. 200 g
5.99 €
29.95 € per kg
VAT exempt according to current tax regulations excl. Shipping costs
Fuet artisano El Graner
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Fuet artesano 190g - handcrafted noble salami
  • Handmade noble Salami
  • Fuet without allergens or other preservatives
  • App. 190 g
6.49 €
34.16 € per kg
VAT exempt according to current tax regulations excl. Shipping costs
Mini fuet sausages open
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Mini Fuet 45g - Fuet sausages Mini
  • Real Mini Fuets
  • Ideal for children and at parties 
  • Without gluten / soy / lactose
  • Practical 45 g pack
1.80 €
40.00 € per kg
VAT exempt according to current tax regulations excl. Shipping costs
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Spanish-Catalan Fuet salami

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.