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Pork fuet
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ECDT12150gr
€2.70
Tax included
Ideal to combine with any cured cheese and red wine.
Net weight: 150gr
Sausage cured with the best pork raw materials.
Gluten-free, lactose-free.
- Estimated delivery date:
-
UPS Express EUROPA - Buy today and receive it Wednesday, 28 May, 2025 -
Correos Express España - Buy today and receive it Tuesday, 27 May, 2025 -
UPS Standard Europa - Buy today and receive it Friday, 30 May, 2025
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PRODUCT INFORMATION "PORK FUET"
Sanitary registration: 10.025665/TE
Ingredients: Lean pork and belly, salt, dextrose , lactose, corn dextrin, sodium polyphosphate E452i, spices, E-316, E-621, trisodium citrate E331iii, dehydrated vegetables, preservative E-252 and coloring E-120.
Net weight: 150 g .
Nutritive value: Energy value 2000KJ/ 500 kCal, Fats 54 g, of which saturated 10 g, Carbohydrates 0.6g, of which sugars 0 g, Proteins 2.5g, salt 0.8g.
Best before: See packaging, (usually 9-12 months)
Presentation: Vacuum packed .
Storage: Cool, dry place. Store in the refrigerator once opened.
Use: It is used in starters, appetizers, lunches and snacks.
What is fuet?
The fuet is a dried and cured sausage originally from Spain, specifically from Catalonia, which is made with minced pork, pork fat, salt and spices. This mixture is introduced by stuffing it into a natural pig casing and is hung for curing and drying. It has an elongated and fine shape and has a firm and dry texture. Its flavor is intense due to the spices previously used in its preparation and it is normally consumed raw, dried and cut into thin slices. It is especially popular in Catalonia but high-quality, artisanal fuets can be found in gourmet shops throughout Spain. At Degusta Teruel our Duroc breed pork fuet is made by hand, with the best selection of meats that give rise to a fuet with a lot of flavor and good quality.
How is the fuet made?
The production of fuet follows a curing and drying process that allows the sausage to acquire its characteristic texture and flavor. Below, I describe the general steps to make fuet:
Selection of ingredients: The main ingredients they are minced pork (usually lean), pork fat, salt and spices. Garlic or other spices can also be added depending on the recipe.
Mixing ingredients: In a container large, mix the minced pork with the pork fat and the spices. The mixture must be homogeneous, ensuring that the ingredients are well integrated.
Sausage: The mixture is introduced into a natural casing, which can be pork or collagen. The casing is filled, making sure that there are no air bubbles inside. The ends of the casing are tied to form the individual fuet.
Curing and drying: The fuet they are hung in a cool, dry place, preferably with good ventilation. During the curing process, a controlled environment is created in which the sausages lose moisture and characteristic flavors develop. The duration of curing varies depending on the size and thickness of the fuet, but usually lasts several weeks.
Maturation: After curing, the fuet are left to rest for an additional period of time, which can be weeks or even months. During this stage, the flavors intensify and the texture becomes firmer.
Once these steps are completed, the fuet are ready to be consumed. They are cut into thin slices before serving. It is important to mention that the preparation of sausages requires experience and knowledge in food safety to avoid risks of contamination.
What is it that covers the fuet?
Fuet is traditionally made using natural casing, which can be made from pig or collagen. The natural casing is a thin, flexible membrane used to contain the meat and spice mixture during the curing and drying process. The natural casing allows the fuet to maintain its shape and facilitates moisture loss during the curing process.
Pork casing is the most common and traditional option for stuffing the fuet. It is obtained from the small intestine of the pig and is properly cleaned and prepared before use.
On the other hand, collagen casing can also be used, which is a casing artificial collagen made from the skin of animals. The collagen casing is a practical and easy-to-use option, since it comes pre-calibrated and does not require a prior cleaning process.
Both types of casing fulfill the function of containing the mixture of meat and spices and allow the fuet to properly cure and dry, giving it its characteristic shape. When consuming the fuet, the casing is generally removed before cutting it into slices.
Eating fuet, with or without skin?
One of the most frequently asked questions about fuet, and with sausages in general, is whether to eat it with or without the skin, and the answer we always give is that this is a personal decision and that it depends on the tastes of each person. person.
But it should be noted that it is not necessary to remove the skin from the fuet as it can be eaten perfectly without removing it. As we have mentioned before, what covers the fuet is a natural pig casing, which is totally edible.
These covers are more resistant and cheaper.
There are arguments against and in favor of eating the fuet skin, but our recommendation is that as long as the skin is natural, you eat the fuet with its skin.
How to cut the fuet?
As in the previous section, one of the most controversial issues regarding fuet is how it should be cut. The answer is the same as the previous one and it depends on the preferences of each person.
Our recommendation is to cut it with an intermediate thickness, neither too thin nor too thick, around 1 centimeter wide and diagonally as indicated in the photo.
Anyway, this is something very personal and depends on taste, so feel free to cut the fuet however you like!
Where is the fuet made?
Fuet is a traditional sausage from Catalonia, which makes this the region where this sausage is made the most.
But due to its popularity, the preparation and consumption of fuet has spread throughout Spain, meaning that we can find it in any supermarket or in gourmet stores like ours.
In our gourmet shop we have Duroc breed pork fuet made in the Sierra de Albarracín, specifically in Bronchales.
The pigs used to make this sausage come from small livestock farms in the province of Teruel, from which they get the DO pork to stuff the fuet. In addition, this sausage has a natural cure, that is, in an open window, at more than 1573 meters of altitude.
What is the fuet eaten with?
Fuet is a sausage that is eaten raw and dry, which makes it suitable for any appetizer or sandwich. Our recommendation is to cut some slices of fuet and accompany it in a sandwich with bread and grated or scrubbed tomato. This would be the most typical way to eat fuet.
It can also be eaten in sandwiches, on tables of sausages with cheeses, as a snack with other products such as olives, etc.
There are a thousand ways in which you can set up a snack in which to add fuet so let your mind fly and explore the different options.
- Lactose:
- It does not have
- Gluten:
- It does not have
- Sulfitos
- It does not have
- Type of meat:
- Pork
- Weight:
- 150gr
- Recommended for:
- Appetizers, lunches or vermouth
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