You can helpexpand this article with text translated fromthe corresponding article in Spanish. (September 2020)Click [show] for important translation instructions.
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Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Spanish Wikipedia article at [[:es:Fuet]]; see its history for attribution.
You may also add the template{{Translated|es|Fuet}} to thetalk page.
You can helpexpand this article with text translated fromthe corresponding article in Catalan. (November 2022)Click [show] for important translation instructions.
Machine translation, likeDeepL orGoogle Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
Youmust providecopyright attribution in theedit summary accompanying your translation by providing aninterlanguage link to the source of your translation. A model attribution edit summary isContent in this edit is translated from the existing Catalan Wikipedia article at [[:ca:Fuet]]; see its history for attribution.
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Fuet (Catalan pronunciation:[fuˈɛt], lit. "whip") is aCatalan thin,[1] dry-cured,sausage ofpork meat in a pork gut, covered with white, edible mold—similar tosalami. The most famous is made in thecomarca (county) ofOsona and is also known asVic fuet (fuet de Vic, after the city ofVic, capital of Osona).[2] Other places that have long tradition of making it are the city ofOlot and the surrounding areas.
Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.[3]
Fuet is flavored withblack pepper andgarlic, and sometimesaniseed, but unlikechorizo contains nopaprika. The intenseumami flavor it leaves behind makes it very popular among the Japanese.
InEurope, natural fermented sausages have a long tradition originating inMediterranean countries during Ancient times.[4] TheCelts were famous for their cured meat, including hams and sausages.[5] In the Roman documentation there is evidence that theIberians already made sausages with names still in use today. There are several Roman documents that praise theCerdanya hams made by the Iberians as some of the best in the world. The importance of sausages in European culture led to the establishment of routes to obtain the ingredients to prepare sausages, such as the "Via Salaria" salt route inItaly.
