Fuet Catalan vs. other sausages: the differences and particularities

Fuet Catalan is a dry Spanish sausage very popular for its unique taste and firm texture . What makes this charcuterie so special compared to the others? Directos.eu makes you discover the peculiarities of Catalan fuet and its differences with other sausages.

What are the particularities of Catalan fuet?

Also called Espetec, Catalan fuet is a dry sausage from Catalonia. It has many peculiarities that make it famous.

Ingredients

Catalan fuet is made from top quality pork. Added to this are ingredients such as garlic, black pepper and Espelette pepper. Unlike other sausages, it does not contain paprika, which is a common ingredient in Spanish cuisine.

These ingredients are mixed with pork fat and salt, then chopped and kneaded until a homogeneous paste is obtained. The mixture is then stuffed into natural casings and hung to air dry for several weeks. The flavors of the famous Catalan fuet vary from producer to producer.

The manufacturing method

Catalan fuet is made using a traditional method of drying in the open air for a few weeks. This technique gives it a firm and compact texture that allows it to last over time. TheCatalan sausages that we offer at Directos.eu can be kept for about six months in your kitchen without deteriorating.

This air-drying method is important because it allows the flavors to concentrate in the fuet. The drying time depends on certain factors such as temperature, humidity and the size of the sausages. During the drying process, the famous Catalan fuet loses water and develops intense flavors and aromas.

The air-drying method is crucial, as it allows the sausage to mature slowly and gradually. Once the drying is finished, the sausages are ready to be eaten. Catalan fuet can be enjoyed on its own as an appetizer or starter, or used as an ingredient in other recipes.

The shape of the Catalan fuet

Catalan fuet comes in the form of long, thin, straight sausages. It is about 20 to 25 cm in length and 2 to 3 cm in diameter. This fine and straight shape differentiates it from thicker and rounder sausages, such as the French sausage or the salchichón.

This charcuterie is a dry, long and thin sausage, usually straight. This particular shape is obtained by stuffing the dough in a natural pork casing, which gives it its cylindrical shape.

It is then maintained during drying in the open air, where the sausage firms up and solidifies. The cylindrical shape of the Catalan fuet is practical for cutting into thin slices. It allows you to hang it easily when drying and facilitates its transport and storage.

What are the particularities of other sausages?

Other dry sausages, apart from Catalan fuet, also have specificities that are useful to know.

French dry sausage

Produced in many French regions, dry saucisson is often composed of pork, fat and seasonings. It is dried for a month to obtain a firm texture and a pronounced taste. French dry sausage is distinguished by its taste, which varies according to region and producer.

Dry sausage from Auvergne, for example, is most often smoked, while that from Lorraine may contain white wine. Lyon dry sausage, on the other hand, is usually garnished with pistachios.

The choice of meats used may also vary from region to region. Some varieties of French dry sausage contain mostly pork, while others may contain beef or mutton.

Spanish chorizo

Spanish chorizo is a traditional cured salami from the Spanish charcuterie, originating from the La Rioja region. It is often made from pork, although some varieties may also contain beef. The chorizo ​​is spicy and colored red thanks to the paprika, a spice that gives it its characteristic taste.

The method of making Spanish chorizo ​​varies by region and producer. In general, the meat is minced, then mixed with the spices: paprika, garlic, salt and pepper. The meat is then threaded into natural or artificial casings and cured for approximately four weeks.

Some varieties of chorizo ​​are smoked, which gives them an even more pronounced taste. The particularities of Spanish chorizo lie in its spicy taste, its firm and juicy texture. The different varieties of chorizo ​​can also vary depending on the ingredients used and the method of manufacture.

Italian salami

Salami is made with pork, salt, garlic, pepper and fennel. This sausage is often dried for several months, which gives it a firm texture and an intense taste. It is essential in Italian cuisine, it is found especially on pizzas and in sandwiches.

The method of making Italian salami is quite similar to that of Catalan fuet. The meat is minced, then mixed with the spices and other ingredients. It is then threaded into natural or artificial casings, then dried for at least two weeks.

The peculiarities of Italian salami lie in its taste and texture, which vary depending on the ingredients used. The different regions of Italy have their own varieties of salami, each with its specificities and flavors.