Fuet de Barcelona

Fuet is a Spanish pork sausage, dry cured, like salami. It is a smaller version of salchichón which is a Spanish equivalent of Italian salami. Fuet sausage is frequently found in Catalonia, Spain. Unlike the Butifarra, another in the family of Catalan sausages, fuet is dry cured. The name fuet means whip (látigo) in the Catalan language. Fuet de Barcelona is closely related to a much smaller Secallona, Sumaya (Somalla) or Espatec. The main difference is that fuet is covered with mold and the small sausages mentioned above are not.
Lean pork600 g1.32 lb
Skinless pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
White pepper3.0 g1.5 tsp
Sugar5.0 g1 tsp
  1. Grind lean pork and pork belly through 6-8 mm (1/4") plate.
  2. Mix all ingredients with meat.
  3. Stuff into 34-36 mm pork casings making straight links.
  4. Dry at 14-15º C (54-59º F), 75-80% humidity for 12 days.
  5. Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.
Fuet is covered with white mold.

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