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    Fuet aux herbes artisanal – La Boutique des Saucissons

Herb Fuet

Fuet aux herbes, the dry saucisson with a taste of sunshine: a small pure pork saucisson rolled in Provençal herbs, fuet aux herbes is a pure delight. On its own or with bread at the aperitif, it is sure to brighten your guests' taste buds.
From
Mont du Lyonnais
Weight
130 g
3,50€
3,50€ €
€26,92 kg

Delivery in 48-72 hours to your home or to a relay point

Tasting advice

1. Take out the sausage at least 15 minutes before eating it.
2. Cut generous slices for an authentic tasting experience.
3. Pair it with a slice of fresh bread.

Ingredients

Pork (origin France), salt, LACTOSE (MILK), pepper, dextrose, garlic, preservative: sodium nitrite, ferments, natural pork casing. Coating: herbs of Provence, edible food glue (MILK proteins). 167 g of pork used per 100 g of finished product.
Made in a facility that also handles tree nuts and CELERY.

Nutritional values

Average nutritional values per 100 g:

Energy 1793 kJ (431 kcal) – Fat 32 g, of which saturates 13 g – Carbohydrate 7 g, of which sugars 2 g – Protein 29 g – Salt 4.5 g.

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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 flavours. 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 flavour 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 flavour. You have a delicate cocktail of sunny pleasure in your mouth.

Buying your sausages from us is the guarantee of finding old-fashioned flavours, 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 flavour. Once mature, it will present a natural grey-green flower which blends with the colours 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.

Fuet aux herbes

What is a fuet and where does it come from?

The fuet is a charcuterie of Catalan origin whose name means « whip »: hence its long, straight, slightly flattened shape. Thinner, firmer and less fatty than other saucissons, here in pure pork from French meat.

What is the difference between a classic straight dry sausage and a fuet?

They are two dry-cured sausages from the same family, but of different origins and textures. The straight dry sausage is a French charcuterie — ours is a straight sausage PGI Ardèche: a little meatier, with the distinctive taste of the Ardèche. The fuet is of Catalan origin (Spain): distinctly thinner, firmer and less fatty. In short: the straight one is meatier and Ardèche-born, the fuet thinner, drier and firmer.