CATALAN FUET
The Product
Thin, dry-cured pork sausage from Catalonia, Spain, known for its long, slender shape, fine texture, and distinctive white mold (bloom) on the casing, similar to salami but smaller in diameter. Made from minced lean pork, pork fat, salt, and pepper, it's cured to develop a unique, slightly spicy flavor and is traditionally eaten raw as an aperitif (tapas), sliced thinly on bread, or used in recipes.
Origin & Terroir
Traditional to Catalonia in northeastern Spain, where fuet has been made since at least the 15th century. The thin shape developed for faster curing in the Mediterranean climate.
How to Enjoy
Slice thin and serve at room temperature as part of a tapas spread. The delicate flavor pairs well with mild cheeses, olives, and Catalan wines like Priorat or Cava.
Did You Know?
The name 'fuet' means 'whip' in Catalan, describing its long, thin shape. The white mold coating is a natural result of the drying process and indicates proper curing.