Fuet
From Infogalactic: the planetary knowledge core
| Fuet.jpg | |
| Origin | |
|---|---|
| Place of origin | Catalonia |
| Details | |
| Course served | Sausage |
| Main ingredient(s) | pork |
Fuet (Catalan pronunciation: [fuˈɛt], [fuˈet]) 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, but unlike Chorizo contains no paprika. Other places that have long tradition of making it are the city of Olot and the surrounding zones.
Notes
- ↑ Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. ISBN 978-1-906261-92-4 p57
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage |
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| Precooked sausage |
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| Related articles | |||||
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