Best Catalan fuet: comparison and our no. 1 pick
In short: the best Catalan fuet is an Extra grade fuet, in natural casing, made in Catalonia and cured slowly. On these four criteria we rank our Catalan Fuet Espetec Extra 160 g no. 1 of our selection, ahead of the standard supermarket fuet and the classic dry saucisson.
Torn between several fuets, or between a fuet and a saucisson? Here is a clear, criterion-by-criterion comparison to help you choose with confidence. The ratings are SaucBack's own, based on verifiable criteria: casing, quality grade, origin, curing time, size.
The comparison at a glance
| Criterion |
Our no. 1 pick SaucBack Fuet Espetec Extra |
Standard supermarket fuet | Classic dry saucisson |
|---|---|---|---|
| Casing | Natural pork casing, with its white bloom | Often artificial (collagen), no bloom | Natural on artisan products, artificial on industrial ones |
| Quality grade | “Extra”, the highest in Spain | Rarely stated | No equivalent grade |
| Origin | Catalonia, traditional recipe (espetec) | Variable, sometimes outside Catalonia | France |
| Curing | 3 weeks, slow drying | Not stated | Longer: firmer texture |
| Texture and taste | Thin, tender, mild and lightly peppered | Drier, flatter taste | Thicker, bolder, more intense |
| Size | 160 g, for 2 to 4 people; also as a pack of 2 | 150 to 200 g | 250 to 300 g |
| Who is it for? | Aperitifs, children, tapas, pa amb tomàquet | A quick fix | Lovers of bold flavours, the charcuterie board |
Why our fuet is no. 1 in this comparison
- Natural casing: it lets the meat breathe during curing and gives the tender bite of a real fuet. A collagen casing cannot reproduce it.
- Extra grade: in Spain this is the top quality grade, the one the charcuteries of Vic choose.
- Catalan origin: espetec is the name for fuet around Vic; ours comes from there.
- Slow drying: three weeks for a melting texture and delicate aromas.
This ranking is our own: it rests on the criteria above, which you can check on the label of any fuet. We sell only one fuet, because it is the one we would choose ourselves.
Fuet or saucisson: which one?
Fuet is thinner, more tender and milder: perfect for nibbling, for children and for tapas. Dry saucisson is thicker and more intense: it is sliced at the table. For a full board, take both: our handmade artisan dry saucisson and our fuet complement each other, and you will find them together in the Classic Aperitif Box. Everything you need to know: what is Catalan fuet?
Frequently asked questions
What is the best Catalan fuet?
The one that combines natural casing, Extra grade, Catalan origin and slow drying. That is the case of SaucBack's Fuet Espetec Extra, no. 1 of our selection.
What does Fuet Extra mean?
“Extra” is the top quality grade for charcuterie in Spain.
Is fuet better than saucisson?
It is different: thinner, more tender, milder. Both have their place on a board.
Ready to taste? Catalan Fuet Espetec Extra 160 g, pack of 2 fuets, or our whole Catalan fuet selection.