Fuet (, lit. "whip") is a Catalan cuisine thin,[Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. p57] 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 and
garlic, and sometimes
aniseed, but unlike
chorizo contains no
paprika.
History
In
Europe, natural fermented sausages have a long tradition originating in Mediterranean countries during Ancient times.
The
Celts were famous for their cured meat, including hams and sausages.
In the Roman documentation there is evidence that the
Iberians 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.
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
External links
