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  The weight of Fuet is 12 ounces
  Approximately between 10 and 15 servings
  Manufacturer: La Española Meats
  Produced in USA
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Fuet is one of the most popular sausages and cold cuts in Catalonia. Catalonian Fuet is an elongated, tender sausage, made with minced pork and seasoned with garlic and pepper. Fuet weights 12 oz. (0.75 lb.) and its diameter is about a finger wide, which makes it ideal for sandwiches or eating sliced. Born in Catalonia and nearby Pyrenees, Fuet is one of the most preferred meat products in this area and among sausage consumers everywhere.

With Roman tradition, as historians trace the emergence of Catalonian Fuet to Roman customs established by farmers in northern Catalonia, others state that it comes from France, where a dry sausage called fouet is made, and some others consider it native to Catalonia. Truth is that fuet in Catalonian language is the name of a string used as a whip, so we will describe it as the whip of raw sausages – Catalonians cured.

For years long, Fuet is the most produced and consumed sausage in Catalonia, by children and adults alike. First cousin of llonganissa which is considered the Rolls Royce of Catalonian cured sausages (some authors and specialists consider Fuet among the aforementioned llonganissas), made with minced pork, salt and pepper and some other products depending on the producer, Catalonian Fuet is a delight to taste it raw, with bread or in sandwiches, and added to meals makes for a magnificent dish.

Whether to remove or not the skin before eating Fuet is up to each consumer. Some argue that the skin contains bacteria due to curing, others state that by removing the skin the Fuet loses some of its peculiar taste, and some others base their decision only in whether the skin is natural or synthetic. The fact of the matter is that the Catalonian tradition prefers to keep the skin because it is what gives the Fuet its taste, odor identity and maintains its texture.
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Preparation of Fuet

To make a good Catalonian Fuet the meat is grounded interleaved with lard, and the resulting lean meat is mixed in a bowl with salt,
Fuet Corte 2
sugar, garlic powder, white pepper, starch and saltpeter. All these ingredients are kneaded adding some wine, and then the mass is inlaid in previously cleaned guts. After being exposed for two hours at room temperature, the Fuet is placed in a stove for 48 hour. Preservation can be for 3 weeks at room temperature or wrapped in paper in the fridge.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

Why add Fuet to my diet?

For many locals one of the best childhood memories is going out eating a Fuet to bites. Some argue that part of the bouquet of Catalonian Fuet comes from its skin
Fuet Corte 1
due to the microbial flora that grows during fermentation; it is even said that two Fuet made from the same meat but in different places do not have the same flavor.

It is preferable to store it in a cool and exposed place, though after a few months the Fuet tends to dry out. When cut, the meat must present dark red or purple color, which is an indication of its curing.

No doubt that with its flavor and fragrance, Fuet is a blow of quality to our palate, adaptable to current tastes by the simplicity of the products it is made with and the air of the Pyrenees, which gives it a unique touch, placing the Catalonian Fuet among the most favored sausages.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

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