- Dry-cured pork sausage
- Great in sandwiches
- Flavorful yet mild
- Free-range pork sausage
- Size - 2 x 12 oz/335 g - 2 links per package
Fuet is a long, slender all-pork sausage originating in Cataluña. Enjoy slices of this fully cured sausage with a good crusty bread. It is also tasty hot off the grill and adds great flavor to stews and soups.
Our fuet is made using free-range pork and Spanish spices. It is flavored with garlic and black pepper and differs from chorizo, in that it contains no smoky Pimentón de La Vera paprika.
The Pyrenees mountain towns of Osuna and Vic are especially known for excellent examples of these sausages. Unlike the Butifarra, another in the family of Catalan sausages, fuet is dry cured, like salami. You will receive two fuets in each package -- they are a little under 1 inch in diameter.
Pork, salt, nonfat dry milk, dextrose, citric acid, spices, garlic, sodium erythorbate, and sodium nitrite.
May We Suggest
May We Suggest
Customer ReviewsAverage rating from 9 reviews Write a review
"Fuet is mild and delicious. Highly recommend."
leslie sorenson - washington, DC - May 3, 2015
"very mild in flavor, not made in Spain but tastes good!"
Maryann D - San Jose, CA - Jan 4, 2015
"Very good and I would highly recommend it!"
Carol Bixler - Leesburg, VA - Jan 4, 2015
"Very good quality and flavor."
Mari-Carmen Gonzalez - Rego Park, NY - Dec 31, 2014
"Not dried out enough. Sausage bought in Spain was not perishable. Disappointed."
Robert Maurer - Santa Fe, NM - Oct 26, 2014
"Excellent! We can't find very much spanish food in the Midwest, and this is some really good fuet. I am catalan and this tastes very good to my spoiled taste for embutidos..."
Mariangels - Kansas City, Missouri - Sep 4, 2012
"Some of the tastiest Salami (or Salami-like sausage) I've had. My wife and just I keep eating these. Great for salads, Tapas or sandwiches."
GeneV - Oct 19, 2011
"The fuet was as good as any we had in Barcelona. The only better is that made by a local at a restaurant called "Gaudi"."
Tod A. Daniels - May 29, 2011
Oriol - Feb 6, 2010