Fuet
{{Short description|Catalan, dry cured pork sausage}}
{{Multiple issues|
{{expand Spanish|topic=cult|otherarticle=Fuet|date=September 2020}}
{{Expand Catalan|topic=cult|date=November 2022}}
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{{Infobox food
| name = Fuet
| image = Fuet.jpg
| caption =
| alternate_name =
| country = Spain
| region = Catalonia
| creator =
| course = Sausage
| served =
| main_ingredient = Pork
| variations =
| calories =
| other =
}}
Fuet ({{IPA|ca|fuˈɛt}}, lit. "whip") is a Catalan thin,{{Cite book |last1=Marianski |first1=Stanley |url=https://books.google.com/books?id=3uzSvCdVqYwC |title=The Art of Making Fermented Sausages |last2=Mariański |first2=Adam |date=2009 |publisher=Bookmagic LLC |isbn=978-0-9824267-1-5 |language=en}} dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami. 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).Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. {{ISBN|978-1-906261-92-4}} p57 Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.{{Cite web |date=10 April 2022 |title=Fuet: The most popular sausage of Catalonia |url=https://spanishclub.blog/fuet-the-most-popular-sausage-of-catalonia/ |website=Spanish Club Blog}}
Flavour
Fuet is flavored with black pepper and garlic, and sometimes aniseed, but unlike chorizo contains no paprika.
History
In Europe, natural fermented sausages have a long tradition originating in Mediterranean countries during Ancient times.{{Cite journal |last1=Comi |first1=Giuseppe |last2=Urso |first2=Rosalinda |last3=Iacumin |first3=Lucilla |last4=Rantsiou |first4=Kalliopi |last5=Cattaneo |first5=Patrizia |last6=Cantoni |first6=Carlo |last7=Cocolin |first7=Luca |date=2005-03-01 |title=Characterisation of naturally fermented sausages produced in the North East of Italy |url=https://www.sciencedirect.com/science/article/pii/S0309174004002141 |journal=Meat Science |language=en |volume=69 |issue=3 |pages=381–392 |doi=10.1016/j.meatsci.2004.08.007 |pmid=22062975 |issn=0309-1740|url-access=subscription }} The Celts were famous for their cured meat, including hams and sausages.{{Cite book |last=Galliou |first=Patrick |url=https://books.google.com/books?id=8GqFetWkOy0C&dq=salaisons+celtiques&pg=PA120 |title=Le monde celtique |date=1994 |publisher=Editions Jean-paul Gisserot |isbn=978-2-87747-079-7 |language=fr}} In the Roman documentation there is evidence that the Iberians already made sausages with names still in use today. There are several Roman documents that praise the Cerdanya hams made by the Iberians as some of the best in the world. The importance of sausages in European culture led to the establishment of routes to obtain the ingredients to prepare sausages, such as the "Via Salaria" salt route in Italy.
Gallery
File:Katalansky fuet Catalan fuet.jpg|Fuet in pepper
File:Spanish sausage-Fuet-01.jpg|Slices of fuet
File:Bandeja fuet.jpg|Fuet
See also
References
{{reflist}}
External links
- Fuet info at [https://spanishclub.blog/fuet-the-most-popular-sausage-of-catalonia/ spanishclub.blog]
{{Salami}}
{{sausage-stub}}
{{Catalonia-cuisine-stub}}