Fuet
Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).[1]
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| Course | Sausage |
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| Place of origin | Spain |
| Region or state | Catalonia |
| Main ingredients | pork |
Flavor
It is flavored with black pepper and garlic, and sometimes aniseed, but unlike Chorizo contains no paprika. Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Gallery
Fuet in pepper
Slices of fuet
Fuet
See also
References
- Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. ISBN 978-1-906261-92-4 p57
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| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
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