Fuet extra or dry sausage
Price per Kg: 10€15/Kg
The dry sausage, or fuet extra, is the result of an artisan know-how bringing together superior quality ingredients. We use only natural pork casing for our dry sausages. They are then air-dried to obtain an incomparable flavour and a unique texture
What is Fuet Extra?
It represents the summit of Catalan charcuterie know-how. This speciality stands out for its fine texture, its delicate taste and its superior quality. Carefully matured, it develops subtle aromas that make it an exceptional piece, perfect for the aperitif or your tasting boards.
A premium selection at your disposal
Our producer keeps an ancestral know-how alive and guarantees impeccable quality. Their natural white bloom is proof of a successful maturing according to traditional Catalan methods.
The available formats vary to suit your needs, from the individual piece to family packs. Whether you are hosting an aperitif with friends or simply want to keep your fridge stocked, you will find the ideal size.
How to choose your Catalan speciality?
Individually or in a pack, the choice depends on several key criteria. First, consider the weight you want according to the occasion and the number of guests. The pieces come in different sizes to suit every situation.
Then pay attention to the origin and the making process. A quality speciality is recognised by its appearance, its balanced consistency and its characteristic aromas.
For optimal tasting, favour a maturing that is neither too pronounced nor too light. The right balance makes all the difference and reveals the most delicate flavours!
| Brand: | |
|---|---|
| Drying index: | |
| Weight: | 130 g |
| Meat origin: |  |
| Country of origin: | |
Pork, pork fat, lactose, milk powder, salt, antioxidants (E326, E301), dextrose, spices, flavouring, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts and sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,827 kJ / 440 kcal |
| Fat | 34 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 33 g |
| Salt | 4.2 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 our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
Fuet Catalan
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Rosette dry sausage
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Smoked dry sausage (Fuet)
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