📝 About This Recipe
Hailing from the Osona region of Catalonia, Fuet is a slender, air-dried masterpiece known for its signature white bloom and sweet, peppery profile. Unlike its bolder cousin Chorizo, Fuet celebrates the purity of high-quality pork seasoned simply with garlic and black pepper. This recipe guides you through the traditional fermentation and curing process to achieve that iconic 'snap' and melt-in-the-mouth texture.
🥗 Ingredients
The Meat and Fat
- 800 grams Pork Shoulder (Boston Butt) (well-chilled and trimmed of sinew)
- 200 grams Pork Back Fat (Hard Fat) (chilled until firm)
Curing and Seasoning
- 25 grams Sea Salt (fine grain)
- 2.5 grams Curing Salt #2 (essential for long-term dry curing)
- 5 grams Dextrose (feeds the starter culture)
- 3 grams Fine White Pepper (for a subtle heat)
- 4 grams Coarsely Cracked Black Pepper (for texture and aroma)
- 2 grams Garlic Powder (high quality)
- 20 ml Dry White Wine (chilled)
Cultures and Casings
- 0.5 grams Bactoferm F-RM-52 (Starter Culture) (diluted in 2 tbsp distilled water)
- 1/4 teaspoon Mold 600 (Penicillium nalgiovense) (diluted in 1/2 cup distilled water)
- 2-3 meters Small Diameter Hog 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 45-60 minutes until crunchy on the edges but not frozen solid.
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2
Grind the chilled pork and fat together through a medium plate (6mm). If the fat begins to smear, stop and re-chill the meat.
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3
In a small bowl, dissolve the Bactoferm F-RM-52 starter culture in 2 tablespoons of distilled, chlorine-free water and let sit for 15 minutes.
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4
Add the salt, curing salt #2, dextrose, white pepper, black pepper, garlic powder, wine, and the dissolved starter culture to the ground meat.
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5
Mix the meat mass by hand or in a stand mixer for 2-3 minutes until it becomes tacky and develops a 'primary bind.' The mixture should stick to an overturned palm.
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6
Flush the casings with cool water. Load the meat into a sausage stuffer, ensuring there are no air pockets in the cylinder.
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7
Stuff the meat into the casings, forming long links about 12-14 inches (30-35cm) long. Tie the ends tightly with butcher's twine, leaving a loop for hanging.
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8
Use a sterilized sausage pricker or needle to poke any visible air bubbles. This prevents spoilage and ensuring the casing adheres to the meat.
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9
Fermentation: Hang the sausages in a warm, humid spot (approx 70-75°F / 22°C with 90% humidity) for 24-48 hours. This allows the starter culture to acidify the meat.
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10
After fermentation, spray or dip the sausages in the diluted Mold 600 solution. This will develop the protective white velvet coating.
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11
Drying: Move the sausages to a curing chamber (55°F / 13°C and 75-80% humidity). Ensure there is very light airflow.
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12
Cure for 15-20 days. The Fuet is ready when it has lost 35-40% of its initial weight and feels firm but slightly flexible to the touch.
💡 Chef's Tips
Temperature control is vital; always keep the meat near freezing during the grinding process to prevent the fat from melting. Use only distilled water for cultures, as chlorine in tap water can kill the beneficial bacteria. If you see green or black mold, wipe it off immediately with a vinegar-soaked cloth; only white mold is desirable. Weight each link at the start and tag them with their 'target weight' (60% of original) so you know exactly when they are safe to eat.
🍽️ Serving Suggestions
Serve at room temperature, sliced thinly on a bias to maximize the surface area of the aromatic fat. Pair with a crisp glass of Spanish Cava or a bold Priorat red wine. Accompany with 'Pa amb Tomàquet' (Catalan tomato bread) and a handful of Marcona almonds. Include on a charcuterie board alongside Manchego cheese and membrillo (quince paste).