Fuet

Fuet, the charcuterie that gives your aperitifs a boost

Of Catalan origin, fuet is immediately recognizable thanks to its thin and elongated shape . It also stands out for its slightly sweet taste, which goes very well with tapas, and brings an extra flavor to the simplest dishes.

What is the difference between fuet and other sausages?

THE Artisanal fuet is a dry sausage that stands out for its appearance. It is stuffed into a natural casing with a smaller diameter, which gives it this characteristic shape: it resembles a riding crop, hence its name which means "whip" in Catalan .

When it reaches maturity, the fuet is adorned with a white flower. These mushrooms form during maturation and help to preserve this mini dry sausage .

In addition to its appearance, fuet is distinguished from other sausages by its slightly sweet flavor . It is seasoned with several herbs, including sugar and garlic. In addition, being finer, it requires less drying and maturing time. This relatively rapid maturation gives it an absolutely exquisite taste and texture.

How is fuet made?

Like most cold cuts, fuet is made from pork. It is essentially made from lean meat , often taken from a square of fillet or a ham. Fat is then added, which can be bacon fat.

Traditionally, fuet is made with Iberian pork , a breed of black pig raised in freedom. Today, our fuets are made exclusively from noble cuts, from animals raised responsibly in France. Indeed, our products carry the “French Pork” label. This means that the meat comes from pigs born, raised and processed on national territory, following strict specifications.

They grew up with quality food, benefiting from rigorous care. We source directly from local producers in Brittany or the Rhône-Alpes region.

Once the meat has been carefully selected, the master butchers proceed to mince it. The mixture is then seasoned according to the rules of the art, then stuffed into natural casings. Each fuet is tied by hand with linen thread, then left to steam and dry. The maturing of the fuet takes only a few weeks, compared to several months for other larger sausages.

In addition to the classic pure pork fuet, we offer fuets flavored with pepper or herbs, for an even more powerful and flavorful experience.

How to taste and cook fuet?

Fuet is eaten on its own, cut into slices using a sharp knife. You can make relatively thick slices compared to other types of sausages , since the sausage has a reduced diameter.

As an aperitif, Catalan fuet can be accompanied by a young red wine or a craft beer. To offer your guests a real palette of flavors, compose a beautiful plate of charcuterie by combining the artisanal fuet with various products such as IGP curved sausage, dry-cured ham , or flavored sausage.

This Catalan charcuterie is also perfect served with Spanish tapas. It goes well with tomato bread, tortillas and olives. For a more colorful aperitif, present the Catalan fuet with various grilled vegetables.

In the kitchen , fuet works wonders in the simplest dishes. For a heartier summer salad, mix slices of fuet with a few lettuce leaves and cherry tomatoes, and season. To garnish your toasted bread, you can also make a fresh tartare, still with tomatoes and fuet, but adding onions and capers.

In everyday life , fuet is easily incorporated into pasta dishes . You can use it to replace ground meat or ham, and thus give your preparations new flavors. In a pizza, it brings a delicious smoky taste.

Have fun with the children by preparing beautiful fuet croquettes, filled omelettes or even sandwiches where they can put the ingredients of their choice... In short, fuet is a real mine of creativity as an aperitif as in cooking. And don't hesitate to offer it to please your loved ones who love good things!