Homemade Fuet

Experience the authentic taste of Catalonia with homemade Fuet, a traditional cured sausage that embodies the robust flavors of the Spanish region. Follow this recipe to create this delightful treat, perfect for charcuterie boards or as a standalone savory snack.

Ingredients

🌭 1-2 meters Fresh Butifarra or Longaniza Sausage no specific brand
🧵 String/Twine Cordel - sufficient length no specific brand

Instructions

1- Prepare the Sausage:

• Obtain a fresh sausage butifarra or longaniza fresca.
• Cut into two portions for easier handling if necessary.

2- Tie the Ends:

• Using string or twine, tightly tie the ends of each sausage portion.
• Ensure some meat remains at the very ends to prevent air infiltration during the curing process.

3- Hang the Sausage:

• Hang the tied sausages in a curing cabinet.
• Alternatively, place them in a cool, well-ventilated location away from direct sunlight.

4- Cure the Sausage:

• Allow the sausages to dry and cure.
• Check periodically to remove any white mold that may naturally develop on the surface with a clean cloth.

5- Finish:

• Let the fuet dry until it hardens and the flavors develop to your taste preference.
• This can take several weeks.

6- Serve:

• Once cured, slice the fuet to reveal a firm, reddish-pink interior.
• Enjoy as part of a charcuterie board or as a snack.

Prep Time: Approximately 5-10 minutes
Curing Time: Several weeks until desired dryness and flavor
Servings: Varies based on serving size
Equipment: Cutting Board White, rectangular, Knife (for cutting the sausage), Curing Cabinet or Area Wooden with a mesh door, Cloth for cleaning white mold

Cooking Tips:

• Ensure airtight tying to prevent spoilage.
• Maintain a consistent cool, ventilated environment to promote ideal curing.

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Homemade Fuet