Still Discovering Spain...

Fuet (pronounced "fwet") is a type of cured sausage that originated in Catalonia, a region in northeastern Spain. It is typically made from a blend of pork meat and fat, which is seasoned with salt, black pepper, and other spices. The mixture is then stuffed into a long, thin casing and left to air dry for several weeks.

Fuet has a distinctive flavour that is slightly tangy and savoury, with a hint of garlic and a smoky aroma. It is usually eaten as a snack, sliced thinly and served with bread and cheese.

Fuet is similar to other cured sausages like salami and chorizo, but it has a thinner casing and a milder flavour. It is a popular delicacy in Catalonia and is enjoyed throughout Spain and other parts of Europe.

 Here is a general overview of the traditional process for making Fuet:

1. Meat selection: The first step is to select the meat that will be used to make the sausage. Typically, a mixture of lean pork and pork fat is used.

2. Grinding: The meat is then ground into a fine paste. The fat is often ground separately from the lean meat.

3. Seasoning: The ground meat is then mixed with salt, black pepper, and other seasonings, such as garlic and paprika. The exact recipe for the seasoning can vary depending on the region and the individual producer.

4. Stuffing: The seasoned meat is stuffed into natural casings, typically made from pig intestines. The casings are then tied off at regular intervals to form individual sausages.

5. Fermentation: The sausages are then left to ferment for a period of time, typically several days. During this time, beneficial bacteria begin to break down the meat and produce lactic acid, which helps to preserve the sausage.

6. Drying: Once the fermentation is complete, the sausages are hung in a cool, dry place to dry for several weeks. This allows them to lose moisture and develop their characteristic flavour and texture.

7. Ageing: After the sausages have dried, they are aged for several weeks or months to further develop their flavour. During this time, the sausages may be coated in a layer of mould, which is a natural part of the ageing process.

The exact process for making Fuet can vary depending on the individual producer, but these are the general steps that are typically followed. The end result is a flavourful, occasionally spicy sausage that is perfect for snacking or adding to a variety of dishes.