📝 About This Recipe
Hailing from the Osona region of Catalonia, Fuet is a slender, air-dried sausage celebrated for its sweet pork flavor and characteristic white bloom of Penicillium nalgiovense. Unlike its bolder cousin Chorizo, Fuet relies on the purity of high-quality pork, cracked black pepper, and a delicate fermentation process to develop its signature 'umami' profile. This recipe guides you through the traditional method of curing and aging to achieve that perfect, firm snap and creamy finish.
🥗 Ingredients
The Meat & Fat
- 800 grams Pork Shoulder (Boston Butt) (well-chilled and trimmed of silver skin)
- 200 grams Pork Back Fat (Hard Fat) (chilled until almost frozen)
Curing & Seasoning
- 25 grams Sea Salt (Fine) (approx. 2.5% of total weight)
- 2.5 grams Cure #2 (Prague Powder #2) (essential for long-term curing)
- 5 grams Dextrose (food for the starter culture)
- 3 grams Sugar (Granulated) (to balance acidity)
- 4 grams Black Peppercorns (coarsely cracked)
- 2 grams White Pepper (ground)
- 1 gram Garlic Powder (subtle aromatic)
- 20 ml Dry White Wine (e.g., Penedès) (chilled)
Cultures & Casings
- 0.5 grams Bactoferm T-SPX Starter Culture (diluted in 20ml distilled water)
- 1/4 teaspoon Mold 600 (Penicillium nalgiovense) (diluted in 50ml lukewarm distilled water)
- 2-3 meters Small Diameter Hog Casings or Sheep Casings (30-32mm hog or 24-26mm sheep)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Place the pork and back fat in the freezer for 30-45 minutes until firm but not frozen solid to ensure a clean cut.
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2
Grind the pork shoulder through a medium plate (6mm) and the pork back fat through a coarse plate (8mm) or hand-dice the fat into tiny 3mm cubes for a traditional look.
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3
In a small sterile bowl, dissolve the Bactoferm T-SPX in 20ml of distilled water and let it sit for 15 minutes to activate.
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4
Combine the ground meat and fat in a large chilled bowl. Add the salt, Cure #2, dextrose, sugar, peppers, garlic powder, wine, and the activated starter culture.
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5
Mix the mass vigorously by hand or with a stand mixer for 2-3 minutes until the meat becomes tacky and develops a 'primary bind.' The mixture should stick to your palm when held upside down.
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6
Rinse the casings in lukewarm water and slide them onto the stuffer nozzle. Stuff the mixture into the casings, ensuring they are packed tightly without air pockets.
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7
Twist or tie the sausages into 8-10 inch links using butcher's twine. Use a sterilized sausage pricker or needle to pop any visible air bubbles to prevent spoilage.
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8
Fermentation phase: Hang the sausages in a warm, humid spot (approx. 68-75°F / 20-24°C with 90% humidity) for 24-48 hours. This allows the culture to drop the pH and protect the meat.
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9
Prepare the Mold 600 solution and either spray it onto the sausages or dip them into the solution after the first 24 hours of fermentation.
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10
Drying phase: Move the sausages to a curing chamber or cool, dark space (55°F / 13°C and 75-80% humidity). Ensure there is very slight airflow.
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11
Monitor the sausages daily. Within 5-7 days, a white velvety mold should begin to cover the surface. This is beneficial and protects against bad bacteria.
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12
Dry the Fuet until it has lost 35-40% of its original weight. This usually takes 2 to 3 weeks depending on the thickness and humidity.
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13
Once the target weight loss is achieved, the Fuet should feel firm to the touch. Remove the twine and store in the refrigerator or vacuum seal for long-term enjoyment.
💡 Chef's Tips
Always use distilled water for cultures, as chlorine in tap water can kill the beneficial bacteria. Keep your meat as cold as possible during the grinding and mixing process to prevent the fat from 'smearing,' which ruins the texture. If you see green, black, or fuzzy orange mold, discard the product; only the flat, white/off-white mold is safe. Don't rush the drying process; if the outside dries too fast (case hardening), the inside will remain soft and can rot.
🍽️ Serving Suggestions
Serve at room temperature, sliced thinly on a bias to maximize the surface area for flavor. Pair with a crisp glass of Spanish Cava or a dry Penedès white wine. Accompany with 'Pa amb Tomàquet' (Catalan tomato bread) and a handful of Marcona almonds. Include on a charcuterie board alongside Manchego cheese and Arbequina olives.