150 g of thinly sliced payés sausage, vacuum-packed.
The main difference between fuet and payés sausage lies in the measurement and the thickness. The latter is longer and thicker (although not as thick as salami) which makes it easier to cut thinner slices.
Remember that you shouldn’t eat deli meats cold, since this makes them lose part of their taste.
Ingredients | Lean pork and pork belyl, salt, LACTOSE, POWDERED MILK, stabilising agent, antioxidants, CASEIN, white pepper, anise, dextrose, preservative agents and flavouring agents. | ||||||||||||||||
allergens | Lactose, powdered milk, casein. | ||||||||||||||||
Nutritional value |
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It boasts a firm texture and an intense taste. Deli meat cut from the complete pig loin. The curing process lasts between 2 and 3 months.
“Fuet”, also known as “espetec”, is a traditional delicatessen in Catalonian cuisine, which is usually served with bread and tomato.
Its intense aromas and taste will definitely move you. Made with the best Iberian pork, from animals that have grazed free on the open plains, it is stuffed into natural pig casing following traditional processes and cured for 5 to 6 months in natural cellars and drying facilities.