Catalan Fuet "Espetec", Spanish dry sausage
Price per Kg: 30€/Kg
Originating from Catalonia, the Catalan fuet stands out for its long, narrow shape, its characteristic white coating and its smooth texture. It ranks among the finest Catalan products thanks to its unique flavour.
Spanish dry sausage
Also known as "espetec" (its Catalan name), the Catalan fuet is a Catalan Spanish charcuterie, more precisely a dry-cured sausage in a small casing. It is made from the loin, one of the noblest cuts of pork used to produce this cured sausage.
The seasoning and the long drying it undergoes yield an almost fat-free meat with an exquisite aroma and flavour for this Espetec, the Catalan dry sausage.
As with all our products, our "espetec" is crafted with respect for local artisanship and sold at a direct-from-producer price. The raw materials used in it are of European origin and carefully selected.
Serving suggestions
The fuet can be eaten on its own or as an aperitif. To turn it into tapas, cut it into thin slices of about 0.5 cm and place them on bread. Drizzle with a little extra-virgin olive oil. You can serve these fuet tapas with a glass of wine (to be enjoyed in moderation) as well as with green or black olives.
Our Catalan fuet contains mainly pork encased in a natural edible casing, milk proteins, salt, spices and natural preservatives. It has an average weight of 130 g.
The Catalan fuet keeps for a long time, from 3 to 5 months.
So at your next aperitif, no longer say "Spanish dry sausage" but "Catalan fuet espetec"!
| Brand: | |
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| Drying index: | |
| Weight: | 130 g |
| Meat origin: |  |
| Country of origin: | |
Pork, pork fat, salt, lactose, milk proteins, antioxidants (E326, E301, E331), sugar, dextrin, spices, dextrose, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts, sulphites.
| Nutritional values per 100 g | |
|---|---|
| Energy | 435 Kcal 1806 Kj |
| Fat | 34 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 32 g |
| Salt | 4.0 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about Catalan fuet
“Espetec” is the Catalan name for fuet. It refers to the small skewer or stake on which these sausages were traditionally hung to dry. Today it is the popular term for Catalan fuet.
The Catalan “Espetec” fuet is a plain fuet: its recipe brings out the pure taste of dried pork, with no added flavouring or coating. The other fuets (pepper, garlic, olives…) start from this same base, to which an ingredient or a coating is added.
Fuet is made from pork meat and pork fat; the Catalan fuet, leaner, favours prime cuts such as the loin. That is what gives it its firm texture and its clean taste.
The shape comes from hanging to dry: the fuet is hung up during maturing, often folded into a U. As it dries, the natural casing tightens and gives the sausage its characteristic slim, long and curved silhouette.
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