Fuet
This is one of the most consumed sausages in Catalonia, thanks to its great diffusion. Depending on the place and the healing process, it takes different forms and denominations: espetec, secallona, somalla, among others.
It is a cylindrical, thin and elongated sausage. It is stuffed into the thin gut of the pig, with a caliber ranging from 32 to 48 mm, tied. The length, variable, can range between 30-50 cm and weight between 200 and 300 g. Depending on the curing time, the presence of fungi on the outside gives the whitish color of the surface. The flesh is of an intense pinkish-reddish color, broken by the whitish spots of the bits of fat. The texture is slightly grainy. To make it, hams and shoulder meats are selected, preferably, and also lean meat and loins, to a lesser extent, they are carved and seasoned. So far the procedure is the same as for making raw sausage. It is then stuffed into the pork's thin gut and, once stuffed, put to dry. During the curing process, fermentation takes place and fungi appear, which give these sausages their defining characteristics.
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Productes de la terra
Meat and sausages
Territory
- Alt Camp
- Alt Empordà
- Alt Penedès
- Alt Urgell
- Alta Ribagorça
- Anoia
- Bages
- Baix Camp
- Baix Ebre
- Baix Empordà
- Baix Llobregat
- Baix Penedès
- Barcelonès
- Berguedà
- Cerdanya
- Conca de Barberà
- Garraf
- Garrotxa
- Gironès
- Les Garrigues
- Maresme
- Moianès
- Montsià
- Noguera
- Osona
- Pallars
- Pallars Sobirà
- Pla d'Urgell
- Pla de l'Estany
- Priorat
- Ribera d'Ebre
- Ripollès
- Segarra
- Segrià
- Selva
- Solsonès
- Tarragonès
- Terra Alta
- Urgell
- Val d'Aran
- Vallès Occidental
- Vallès Oriental
Labels
Season calendar
- GEN
- Feb
- Sea
- Apr
- Never
- JUN
- JUL
- AUG
- THIRST
- OCT
- nov
- From
Complementary information
The fuet belongs to the family of traditional crude cured sausages, which are those that have undergone a drying and curing process. From the initial salad comes the raw sausage; if you hang between 8 and 10 days you get the secallone; and if it dries for a while longer, the whip. The term "whip" is explained by the fact that, once dry, it resembles a whip, a whip rod. The term "crackle" is explained by the noise it makes when it is broken – it crackles – when it is very dry. The term "somalla" comes from the degree of cure, since in this case it is allowed to "somalate", that is, half dried.
Attributes and nutritional properties
Fuet are sold in all kinds of grossery. It is one of the star products of cansaladeria, along with sausages, given the wide acceptance it has among consumers of all ages. It is part of everyday consumption, both in the form of a sandwich, for breakfast or snack, and for snacking at any time.
