The catalonian butcher tradition is known since time inmemorial and its maximum expresión is our producer in the Barcelona region of Osona.
It is elaborated with pigs’ back and belly pork, mixed with sliced lard, salt and ground pepper. They are stuffed on natural casing and left to slowly cure to reach its optimal cure peak and powerful flavour.
With a cylindrical, elongated and more and less regular shape. The internal colour is dark pepper. The external colour is whitish due to its typical external flora. To the mouth, it is unctuous, firm and with clear reminiscences to pepper.
The Fuet Catalán must be served between 17° and 20°C. In order to savour and enjoy its subtleties, we recommend performing generous cuts of 5 millimetres.