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 Cataluña, 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 pork||600 g||1.32 lb|
|Skinless pork belly||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure #1||2.5 g||1/2 tsp|
|White pepper||3.0 g||1.5 tsp|
|Sugar||5.0 g||1 tsp|
- Grind lean pork and pork belly through 6-8 mm (1/4") plate.
- Mix all ingredients with meat.
- Stuff into 34-36 mm pork casings making straight links.
- Dry at 14-15º C (54-59º F), 75-80% humidity for 12 days.
- Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.
Fuet is covered with white mold.