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.