Fuet
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This article may be expanded with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions.
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Course | Sausage |
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Place of origin | Spain |
Region or state | Catalonia |
Main ingredients | pork |
Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).[1] Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Flavor[edit]
Fuet is flavored with black pepper and garlic, and sometimes aniseed, but unlike Chorizo contains no paprika.
Gallery[edit]
See also[edit]
References[edit]
- ^ Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. ISBN 978-1-906261-92-4 p57
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