Fuet is a very popular cured sausage in Catalan gastronomy and highly appreciated for its organoleptic characteristics. For those who do not know it, it is like a much more cured and tasty salami, much narrower and in pieces of about 30 cm long, and is sold by units.
Fuet offers flavour variants depending on the fermentation and curing process carried out and the type of spices added.
It can be eaten when it is still tender or when it is already dry; it can be kept for several months in a pantry, etc.
Currently, the geographical centre of the creation of fuet is the Barcelona region of Osona, where the Vic pork is used as a base, but it is manufactured throughout Catalonia. The fuet de Olot (Girona) is also very famous.
The secallona differs from the fuet in that its section is shaped like an 8 instead of round or oval. This characteristic shape occurs naturally in its healing process.
Its surface is not usually white and it is normally cut into thin slices, while fuet is usually cut on the slant and thicker pieces.
The sumaia from the Catalan word somall (which means half dried, half dehydrated) is another variety of fuet.
It is a longer and thinner sausage that lacks the characteristic outer coating of fuet.
