Fuets
Fuets are traditional Spanish dry sausages from Catalonia. Their name means "whip" in Catalan, a nod to their long, thin shape. They are made from lean pork and pork fat, seasoned with salt and pepper, stuffed into a natural casing and slowly dried: the emblematic dry sausage of Catalan charcuterie.
Spanish fuets
Fuet is a traditional, artisanal Spanish charcuterie. The pork is mixed with spices and aromatics, which gives it a delicate, fragrant flavor. The plain recipe can be enriched with other ingredients: olives, onions, pepper, mild chili or paprika, or even truffle.
The fuet is then dried and matured for two to three weeks, which develops its aromas and gives it a firm texture that is easy to slice. On the palate it brings together saltiness, sweetness and spice without being too strong: a balanced flavor that will appeal to the most delicate palates.
Fuet is also very versatile. Enjoy it on its own as an aperitif, in thin slices with cheese, or as tapas on slices of bread. In cooking, it lifts salads, pasta and omelettes.
In short, Spanish fuet is a quality charcuterie with a delicate, balanced taste. Its firm texture and versatility make it a must for aperitifs and Spanish dishes.
Our fuets, sold individually
🎁🐷
A Sausage FREE
from 30€ of purchase!
Chosen from the selection of sausages or fuets from the Keesbo range, it will be added to your basket automatically! (if eligible).
When ordering pork-free sausages, a pork-free product will be selected!
Offer cannot be combined, reserved for individuals, valid once per customer, from 30€ of purchase
Our delicatessen boxes
Take advantage of our personalized charcuterie box offer
Are you planning to organize an aperitif in the next few days? We offer special boxes to enhance your evening and delight your guests. If you are not interested with this formula, you can put together your own charcuterie packs by choosing products from each range. Our cold meats are perfect for an aperitif, but can also be cooked or enhance your starters thanks to their intense and powerful taste.
Whatever your preferences and budget, you can put together a box containing choice meats. In addition, know that you can receive your order urgently at; condition to pass it before 11am. We also invite you to; subscribe to; our newsletter to keep up to date with all our news and good deals.
Mini Box Aperitif
Charcuterie Pack: The essential
Charcuterie Apéro Box
Box of 10 surprise dry sausages
Discovery box
Christmas box
Frequently asked questions about fuets
The Catalan fuet "Espetec" is the natural starting point: it is the plain recipe, with no added flavouring, which brings out the taste of the cured pork itself. Every other fuet builds on that same base. If you like bolder flavours, pepper and garlic are the classics; Roquefort and truffle are for palates that already know what they want.
A fuet is a dry-cured sausage, but a much thinner one: 2 to 3 cm across, half the diameter of a classic saucisson. It therefore dries faster, in two to three weeks instead of several months, which gives it a suppler texture and a less concentrated taste. Its long, slightly curved shape comes from being hung to dry. The differences in detail are covered on our blog.
A fuet weighs around 130 g and comfortably serves two or three people as an aperitif. Allow one fuet for two people if you are also serving other cured meats and cheese, one for one or two people if it is the centrepiece. Our gift boxes let you taste several recipes without ordering all sixteen.
A fuet keeps for five to six months in a cool, dry place away from light: it does not need refrigerating as long as it is unopened. Once cut, wrap the exposed slice and keep it cool. Take it out around thirty minutes before serving: it is best at room temperature, in thin slices.
Yes, and it is a good sign. That white coating is a curing mould, applied on purpose: it protects the sausage while it dries and contributes to its flavour. It is perfectly edible, but you can remove it along with the skin if you prefer.
For cooking, choose the recipes that hold up to heat: plain fuet, pepper and ceps work well with pasta, an omelette or a risotto. Cheese fuets melt and are better eaten raw. Our recipe ideas go into the pairings.
Our fuets are made in Catalonia, in north-eastern Spain, by the Keesbo curing house, from Spanish meat. This is where the fuet comes from: the recipe and the drying method have remained largely unchanged. Our poultry and duck fuets follow the same craft, without pork. How it is made is described step by step on our blog.
Fuet and saucisson are both dry sausages: the first comes from Catalan charcuterie, the second from French charcuterie. A few differences set them apart:
Geographical origin
Fuet comes from Catalonia, a region in north-eastern Spain. Saucisson sec is a French specialty, made in many regions.
Shape of fuets
Fuet is thinner and longer than saucisson: 2 to 3 cm in diameter, against twice that for a classic saucisson. Its long, slightly curved shape comes from being hung to dry.
Composition of fuet
Fuet is made from lean pork and pork fat, seasoned with salt and black pepper, sometimes garlic. Saucisson sec follows a similar base, with seasonings that vary by region and recipe.
Taste of fuets
Thinner and dried for less time, fuet has a milder, less concentrated taste than saucisson, and a softer texture. The thin white bloom that covers it adds to its flavor.
Maturing time
Saucisson often needs more time to mature, up to several months, whereas fuet is ready to eat in two to three weeks.
In the end, fuet and saucisson share the same curing know-how, but differ in origin, shape, taste and maturing time.
Different types of fuets
Here are the main variants of fuet and its close Catalan cousins:
- Plain fuet: the basic recipe, made with pork, salt and pepper, with no added flavoring. It is the recipe of our Fuet Catalan "Espetec".
- Flavored fuets: the same base, enriched or coated with pepper, garlic, herbs, mild chili, onions, olives, porcini, truffle or cheese (sheep's cheese, Roquefort), or smoked.
- Iberian fuets: made from Iberian pork, they are known for their intense taste and fattier texture.
- Fuets from the Vic area: the Osona county, around Vic in Catalonia, is renowned for its cured meats. Llonganissa de Vic, thicker than fuet and dried for longer, holds a protected geographical indication (PGI) there.
- Secallona: a Catalan cousin of fuet, even thinner, drier and often flattened.
There are many other regional and artisanal variants: every curing house has its own recipes and drying methods, hence a wide variety of flavors.
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