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You can help expand this article with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions. Content in this edit is translated from the existing Spanish Wikipedia article at [[:es:Fuet]]; see its history for attribution. {{Translated|es|Fuet}} to the talk page. |
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You can help expand this article with text translated from the corresponding article in Catalan. (2022-11-18) Click [show] for important translation instructions. Content in this edit is translated from the existing Catalan Wikipedia article at [[:ca:Fuet]]; see its history for attribution. {{Translated|ca|Fuet}} to the talk page. |
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Course | Sausage |
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Place of origin | Andorra Spain |
Region or state | Catalonia |
Main ingredients | pork |
Fuet (Catalan pronunciation: [fuˈɛt], lit. "whip") is a Catalan thin,[1] dry-cured, sausageofpork meat in a pork gut, covered with white, edible mold—similar to salami. The most famous is made in the comarca (county)ofOsona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).[2] Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.[3]
Fuet is flavored with black pepper and garlic, and sometimes aniseed, but unlike chorizo contains no paprika.
InEurope, natural fermented sausages have a long tradition originating in Mediterranean countries during Ancient times.[4] The Celts were famous for their cured meat, including hams and sausages.[5] In the Roman documentation there is evidence that the Iberians already made sausages with names still in use today. There are several Roman documents that praise the Cerdanya hams made by the Iberians as some of the best in the world. The importance of sausages in European culture led to the establishment of routes to obtain the ingredients to prepare sausages, such as the "Via Salaria" salt route in Italy.
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Overview |
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Fresh sausage |
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Dry sausage |
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Smoked sausage |
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Cooked sausage |
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Cooked smoked sausage |
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Precooked sausage |
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Grilled sausage |
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Related articles |
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