Fuet from Berguedà

Artisan fuet is one of the most consumed sausages throughout Catalonia. Depending on the region and the curing process, it takes on different shapes and names. It is typically cylindrical, thin, and long. To make it, ham and shank meats, as well as lean meat and loin, are selected, minced, and seasoned with salt and pepper, adding small pieces of pork fat. Once prepared, it is left to dry, and during this process, fermentation and the growth of mold occur, giving this sausage its defining characteristics.