Fuet with Pepper Pirineus 180g

Longaniza, Salchichón and Fuet

If you live in Spain and are familiar with the country’s rich gastronomy, you may have no trouble identifying any of these three products. Yet there are those who don’t distinguish the differences among them. So let’s start by clarifying that these are three artisanal sausages that win us over with their flavor, texture, and aroma.

Size: These three products are stuffed into casings, which are usually pork, and the size of those casings differs in each. Salchichón has the largest diameter, then comes Longaniza, which is somewhat flatter and slightly oval, and finally the Fuet, which is much skinnier, being the smallest of the three.

Curing: Another important aspect of our sausages, which is directly related to size: the larger the product, the longer the curing time required.

Ingredients: Although all three sausages are made from lean pork meat, sometimes from acorn-fed Iberian pigs depending on the product, the ingredients make a big difference. Moreover, the artisanal production process of each is distinct. Salchichón and Longaniza are usually similar—leaner and with pepper, unlike Fuet, which in its most traditional version usually does not include this spice.

Spanish cured meats

Spanish cuisine enjoys worldwide fame and its cured meats, alongside Iberian ham, are one of the protagonists of that popularity. Each region, comarca, and village has its own products, and above all else, traditional preparation and local flavors are valued: chorizos, fuet, salchichón, chistorra and other delights many of us couldn’t do without.

When we talk about cured meat (embutido) we refer to the technique of preparation, so what is known as cold cuts is not necessarily a cured meat, and our beloved ham cannot be considered as such either. To make a good cured meat product you need meat from different parts of the pig (lean parts and fat) and seasonings that may vary depending on the producer and/or product. Once everything is combined, the mixture is stuffed into a natural or artificial casing depending on the case, and it is left to cure for the necessary time so it acquires its color, flavor and texture.

Ingredients

Base ingredients: Pork, LACTOSE, salt, skimmed MILK powder, spices, dextrose, preservatives (potassium nitrate, sodium nitrite), flavorings, antioxidant (sodium ascorbate), and natural fine pork casing.
Coating: Black pepper (3%) and stabilizers (arabic gum and xanthan gum).

Nutritional Information (per 100g)

Allergen advice: Contains milk and its derivatives (lactose and skimmed milk powder).

Store in a cool, dry place.

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