A 100% French fuet, made with top quality meat
A charcuterie of Catalan origin, fuet is made with a typical recipe: lean meat and a little fat to give it texture, and spices and sugar to create a subtle bouquet of flavors. To offer a unique taste and satisfy charcuterie lovers, master charcutiers use their know-how to offer different variants which are composed of cheese or herbs.
We make our fuets with meat from farms located in Brittany and Auvergne Rhône-Alpes. With the French Pork label , we offer sausage lovers premium meat, from responsible farms and benefiting from impeccable traceability.
To complete the herb fuet recipe, we select local products such as aromatics and lactic ferments intended to develop the flavor of the meat throughout the maturing period.
Traditional herb fuet, enhanced by the know-how of our artisans
The herb fuet is distinguished by its envelope of Provençal herbs . Combined with the taste of garlic present in the sausage, this green and fragrant film brings a unique flavor. You have a delicate cocktail of sunny pleasure in your mouth.
Buying your sausages from us is the guarantee of finding old-fashioned flavors, enhanced by artisanal preparation. We respect the traditional recipe for fuet, with an artisanal manufacturing process which is distinguished by:
- Coarse-grain hashing ;
- Embossing in natural casings ;
- Manual tying with linen thread .
The envelope made of Provence herbs is put in place using edible glue.
The fuet will then ferment and dry in the natural air, giving it time to develop all its flavor. Once mature, it will present a natural gray-green flower which blends with the colors of aromatic herbs.
Tasting fuet with herbs: advice from our master charcutiers
The best way to enjoy fuet is to cut it into slices with a sharp knife and eat it on its own. You will see how delicious this little charcuterie is! But you can also accompany it with bread and olives , in accordance with the Spanish tradition of tapas.
Best before date (BBD): 40 days.
It is recommended to store this product at a temperature below 18°C.
This product is subject to drying out.
