Catalan fuet: what is it and how do you enjoy it?

You've come across it in a tapas bar or at a Catalan market: that small, thin, light sausage you snack on without ever stopping. Catalan fuet is one of Spain's most popular cured meats, and yet many people don't know exactly what it is. Let us explain everything.

What is a fuet?

Fuet (pronounced "foo-et") is a Catalan dry-cured sausage, thin and elongated, made from minced pork, salt and pepper, stuffed into a natural casing. Its name comes from Catalan and means "whip", because of its long, thin shape.

It originates from Catalonia, and more precisely from the Osona region around the town of Vic, the historic capital of Catalan charcuterie.

Fuet, espetec, longaniza: what's the difference?

You'll often see these three words side by side. To keep it simple:

• Fuet: the generic name for the thin Catalan sausage.
• Espetec: the same product, under its traditional name from the Vic region. When you see "Fuet Espetec", it's the authentic fuet.
• Longaniza: a thicker, longer cousin, sometimes lightly spiced, more common in the rest of Spain.

Fuet or saucisson sec: which to choose?

Both are dry-cured pork sausages, but they're nothing alike in the mouth.

• French saucisson sec is thicker and dries longer: bolder taste, more bite.
• Fuet is thinner and dries for less time: tender texture, mild and delicate taste, lightly peppered.

Fuet is ideal for those who find saucisson too strong, for children, and for aperitifs where you nibble without thinking.

How to recognise a good fuet

• A natural casing, slightly irregular, covered with an even white bloom.
• A short ingredient list: pork, salt, pepper, and not much else.
• The word "Extra", which corresponds to the top quality grade in Spain.
• A clearly stated Catalan origin.

How to enjoy a fuet

Fuet is eaten at room temperature, sliced diagonally into thin rounds. Three ways to serve it:

1. Plain at the aperitif, with a few olives and toasted almonds.
2. On pa amb tomàquet: toasted bread rubbed with tomato and garlic, a drizzle of olive oil, slices of fuet. The true taste of Catalonia.
3. In a salad or a stir-fry: diced small, it replaces lardons with far more finesse.

To drink, a glass of light red, a lager or a dry cider all work perfectly.

How to store a fuet

Like a saucisson: cool, dry, hung up or in a tea towel, never in sealed plastic film. Whole, it keeps for several weeks. Once cut, finish it within the week. You'll find all the details in our guide how to store a saucisson sec.

Frequently asked questions

Is fuet spicy?
No. Classic fuet is mild and lightly peppered. If you're looking for heat, go for spicy chorizo.

Can you eat the skin of a fuet?
Yes, the natural casing is edible. In Catalonia it's rarely removed.

How much does a fuet weigh?
Generally between 150 and 200 g. Our Espetec Extra fuets weigh 160 g, enough to treat 3 to 4 people at an aperitif.

Want to taste it? Discover our Catalan fuet Espetec Extra in natural casing, individually or as a pack of 2, and all our Spanish charcuterie.