Fuet
Fuet is a dry-cured, thin Catalan sausage, know for its distinct white exterior.
Contents
History
Fuet, a traditional Catalan sausage, has a history rooted in the culinary traditions of Catalonia, a region in Spain. It is a dry-cured sausage made from pork meat in a natural pork casing, with a long and narrow appearance similar to salami. The name "fuet" means "whip" in Catalan, reflecting its thin shape. Fuet is particularly associated with the comarca (county) of Osona, where the most famous variety, known as Vic fuet (fuet de Vic), is produced after the city of Vic, the capital of Osona. Other areas with a long tradition of making fuet include the city of Olot and its surrounding regions.[1]
The production of fuet dates back to ancient times when cured meats were common in Mediterranean countries. The Celts were known for their cured meats, including hams and sausages, which likely influenced the development of fuet. Fuet was eaten aboard the Spanish ships which were used by Columbus on the early voyages to the New World.
Description
The sausage is typically about 12 inches long and up to 1.5 inches in diameter, with a weight between .25 and .5 pounds. It is made from about 60% lean meat and 40% finely minced fat. The fat is often sourced from bacon, coppa, or other pork fat. Seasonings included are garlic, black pepper, salt, and paprika.
Fuet is often served on a cutting board, sliced thinly with a sharp knife, and eaten as is. It can also be added to dishes such as soups, casseroles, or used in recipes like salads, croquettes, and pizza.
Preparation
The traditional method of making fuet involves hanging the sausages in a cool, dry place to cure. During this process, a white, edible mold forms on the outside, which is a sign of proper curing. Various molds such as Bactoferm Mold-600 and Bactoferm T-SPX are used to give Fuet its distictive exterior color.[2]
