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    Fuet beaufort artisanal – La Boutique des Saucissons

Fuet Beaufort

Fuet au Beaufort, a dry saucisson with the good taste of the terroir. Beaufort, the Savoie cheese with its wonderfully subtle creaminess, together with the carefully judged spices added to this saucisson, gives it a flavour all of its own. Fuet au Beaufort needs nothing else: it is a pleasure on its own.
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), BEAUFORT (MILK) 11%, salt, LACTOSE (MILK), pepper, dextrose, garlic, preservative: sodium nitrite, ferments, natural pork casing. 165 g of pork used per 100 g of finished product.
Made in a facility that also handles tree nuts.

Nutritional values

Average nutritional values per 100 g:

Energy 1910 kJ (460 kcal) – Fat 35 g, of which saturates 15.1 g – Carbohydrate 5.2 g, of which sugars 1.9 g – Protein 31 g – Salt 4.6 g.

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A 100% French fuet with Beaufort cheese, made with local ingredients

Our sausages are made from pigs born, raised, and processed in France. We select premium meat from responsible farms located in Auvergne-Rhône Alpes and Brittany.
The recipe for this fuet is completed with Beaufort cheese, a protected designation of origin (AOC) cheese from the Beaufortain region in Savoie. With these local ingredients, we craft a true traditional fuet: from the first slices, you will see how French meat and cheese can honour this Spanish charcuterie.


Traditional know-how for quality

Fuet, this sausage of Catalan origin, gets its name from its long, thin, and flexible shape, like a whip. Once in the mouth, it delivers a subtly sweet taste that pairs well with Beaufort cheese for a true explosion of flavours.

To respect the traditional recipe, we implement an artisanal process with entirely natural components:

  • Coarsely ground meat, with Beaufort added to the mix;
  • Stuffing into natural casings;
  • Hand-tying with linen thread.

The Beaufort fuet presents subtle aromas that develop slowly during ripening. The spices and cheese release all their flavour in our natural air dryers. We use no artificial colours; the beautiful pink and white hue of our sausages testifies to the quality of the meat used.


Tasting Beaufort fuet: advice from our master charcutiers

Simple and delicate, our Beaufort fuet can be enjoyed with two very simple ingredients: a cutting board and a sharp, non-serrated knife. Cut it into thin slices and savour all the splendour of our regions!


Best before date (DLUO): 40 days.
It is advisable to store this product at a temperature below 18°C.
This product is subject to desiccation.

Fuet beaufort

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.