|Place of origin||Catalonia|
|Cookbook: Fuet Media: Fuet|
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). 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.
- ↑ Coupe, Alison, (editor). Michelin Green Guide Spain. Michelin Apa Publications, 2010. ISBN 978-1-906261-92-4 p57
|Wikimedia Commons has media related to Fuet.|
This article is issued from Wikipedia - version of the 11/11/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.