Fuet (Catalan Thin Dry Sausage)

Name: Fuet Catalán
Total time: P2W
Ingredients: 700 g Schweineschulter (mager); 300 g Schweinerückenspeck; 28 g Nitritpökelsalz (NPS 0,5%); 6 g Schwarzer Pfeffer (grob geschrotet); 2 g Knoblauchpulver; 3 g Traubenzucker (Dextrose); 1 g Penicillium nalgiovense Schimmelkultur

Spice MixPorkFermentingMedium2-3 weeks12-16 °C

Fuet is a thin, stick-like Catalan dry sausage with a white noble mold coating and mild, nutty flavor. Due to its small diameter, it matures much faster than other raw sausages and is ready to eat after just 2-3 weeks. The characteristic white mold coat protects the sausage and contributes significantly to its flavor.

Ingredients(for 1 kg)

Pork shoulder (lean)700 g

Pork back fat300 g

Curing salt (NPS 0.5%)28 g

Black pepper (coarsely cracked)6 g

Garlic powder2 g

Dextrose3 g

Penicillium nalgiovense mold culture1 g

Instructions

Meat Preparation & Mixing

12 hours

Mince meat and fat separately through the 6mm plate. Mix with curing salt, pepper, garlic powder and dextrose and knead thoroughly. Cover and pre-salt for 12 hours at 4 °C in the refrigerator.

Filling & Inoculating

1-2 hours

Fill the mixture firmly into pork small intestines (caliber 22-26) and twist into 20-25 cm long pieces. Then spray all sides with diluted Penicillium nalgiovense solution.

Initial Drying

2 days

Dry the Fuets at 18-22 °C and 85% relative humidity for 2 days. The surface should become slightly firm without cracking.

Maturation

2-3 weeks

Mature at 12-16 °C and 75-80% humidity for 2-3 weeks. The white mold bloom should appear after 5-7 days. The Fuet is ready at approximately 30-35% weight loss and when it feels firm.

Pro Tip

Spray freshly filled Fuets with a Penicillium nalgiovense solution (1 g per 1 L water) to specifically encourage the desired white noble mold and displace unwanted wild molds.

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