Fuet (, lit. "whip") is a
Catalan thin, dry-cured,
sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
...
of
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
meat in a pork gut. The most famous is made in the
''comarca'' (county) of
Osona
Osona () is a comarca situated in Catalonia, Northeast Spain. Its capital is Vic. Its population in 2001 was 129,543. Osona covers roughly the same area as the historic Catalan county of Osona. The name Osona comes from ''Ausetans'', a group of ...
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.
Flavour
Fuet is flavored with
black pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in dia ...
and
garlic, and sometimes
aniseed
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia.
The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...
, but unlike
chorizo contains no
paprika.
History
In
Europe
Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a subcontinent of Eurasia and it is located entirel ...
, natural fermented sausages have a long tradition originating in
Mediterranean countries during
Roman times
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC ...
.
In the Roman documentation there is evidence that the
Iberians
The Iberians ( la, Hibērī, from el, Ἴβηρες, ''Iberes'') were an ancient people settled in the eastern and southern coasts of the Iberian peninsula, at least from the 6th century BC. They are described in Greek and Roman sources (amo ...
already made sausages with names still in use today. There are several Roman documents that praise the
Cerdanya hams made by the Iberians as some of the best in the world. The importance of sausages in European culture led to the establishment of routes to obtain the ingredients to prepare sausages, such as the "Via Salaria" salt route in
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...
.
Gallery
File:Katalansky fuet Catalan fuet.jpg, Fuet in pepper
File:Spanish sausage-Fuet-01.jpg, Slices of fuet
File:Bandeja fuet.jpg, Fuet
See also
*
List of sausages
References
External links
* Fuet info a
spanishclub.blog
Spanish sausages
Catalan cuisine
Fermented sausages
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