Fuet
 | |
| Course | Sausage |
|---|---|
| Place of origin | Spain |
| Region or state | Catalonia |
| Main ingredients | pork |
Fuet (Catalan pronunciation: [fuˈɛt]) 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] It is flavored with black pepper and garlic, and sometimes aniseed (anise), but unlike Chorizo contains no paprika. Other places that have long tradition of making it are the city of Olot and the surrounding zones.
See also
References
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Wikimedia Commons has media related to Fuet. |
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Related articles | |||||
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