Fuet
Catalan, dry cured pork sausage
Nº Q1134556 ★★★
Rare · Knowledge
Fuet
Catalan, dry cured pork sausage
Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut, covered with white, edible mould—similar to salami. 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).
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From Wikipedia
Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut, covered with white, edible mould—similar to salami. 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). Other places that have long tradition of making it are the city of Olot and the surrounding areas. 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.
Text: Wikipédia, CC BY-SA 4.0. · Image: Lepticed7 (CC BY-SA 4.0) ·
