What Is Fuet and How Is It Different from Chorizo?
Fuet is a Catalan dry-cured sausage that is milder and more delicately flavoured than chorizo, with no paprika in the traditional recipe.
Its flavour comes mainly from black pepper, garlic, and the natural fermentation and drying process, which gives it a slightly tangy depth and a firm but sliceable texture.
Because fuet contains no strong spice, it is a very accessible starting point for anyone new to Spanish cured meats, and it pairs well with mild cheeses, crusty bread, olives, and fruit on a board.
What's the white coating on fuet?
The white coating found on the exterior of fuet is a form of "noble mould," typically consisting of the species Penicillium nalgiovense. This layer is a deliberate and essential part of the traditional curing process, serving several critical functions beyond its distinctive appearance.
During maturation, the mould acts as a natural protective barrier, preventing the growth of harmful bacteria and regulating the rate at which the meat loses moisture, which ensures a consistent texture throughout the sausage.
Beyond protection, this microflora is a primary contributor to the characteristic earthy, nutty aroma associated with high-quality charcuterie. The mould neutralises acidity through the consumption of lactic acid, which rounds out the flavour profile and prevents the fuet from tasting overly sharp. While the casing and its mould are entirely edible, some prefer to peel them away to focus solely on the seasoned pork and spices within.
Read our Full Guide To Spanish Charcuterie
Spanish Cheese Tour (235g)
(5J) Cinco Jotas Iberian Ham Shoulder (80g)
(5J) Cinco Jotas Iberian Ham Shoulder (80g)
Pavofrío Turkey Fuet (150g)
La Chinata Extra Virgin Olive Oil (100ml)
€2.90
