Common on our tables, fuet is a great unknown in terms of its preparation, nutritional content or its mythical skin. Guillermo Reglero, doctor in Chemistry, professor of Food Sciences at the Autonomous University of Madrid and member of the Body of Academics of the Spanish Academy of Nutrition and Dietetics, helps us to better understand this sausage.
Where is the fuet from? History and origin
The fuet is originally from Catalonia. Its name in Catalan means whip, in reference to its shape. In the past it was made in farmers’ houses during the slaughter of the pig. Today it is the most popular sausage in Catalonia and those produced in the Vic and Olot areas have special recognition.
Are fuet and espetec the same thing?
Both terms are usually used synonymously, but fuet and espetec are not the same. These are its main features:
| feature | Fuet | Espetec |
| shape | Straighter and thinner | It has undulations (eight shape) |
| Flavor | Less sweets | Sweeter due to its higher sugar content |
| exterior colors | Whiter (more natural mold) | Less white |
| Recommended cut | Thicker slices | thin slices |
| Drying time | Mayor | Minor |
What defines fuet? Characteristics.
Fuet is a cured and dried sausage that is made from pork and is easily recognized by its long, thin shape and its whitish color. “Its characteristic white layer of mold (Penicillium nalgiovense) not only gives it a distinctive aroma and flavor, but also protects it against unwanted bacteria,” explains Guillermo Reglero.
How is it made?
«Traditionally, it is prepared from lean pork (mainly loin or ham) and bacon or pancetta, seasoned with salt, spices such as black pepper, garlic or nutmeg, and sugars (sucrose or dextrose) that favor fermentation,» explains the expert who warns that «industrial fuet can incorporate additives such as nitrites and nitrates (E-250, E-251) for curing.»
The mixture is stuffed into natural pork casing, “although some industrial products use collagen casing,” says Reglero. Drying and maturation is carefully controlled (between 10–16 °C and 70–80% relative humidity) for 15 to 30 days, ensuring a firm texture and characteristic flavor. The balance between time and conditions distinguishes the final quality of the product.
Nutritional characteristics of fuet.
Guillermo Reglero details them using the reference of 100 grams.
| Energy | 425–475 kcal |
| proteins | 18.5-28 grams |
| Total fats | 33–42 grams |
| Of which saturated | 11-16 grams |
| Of which monounsaturated | 12-20 grams |
| Of which polyunsaturated | 4-7 grams |
| Carbohydrates | 3–5.5 grams |
| Of which sugars | 0.6–2.1 grams |
| Salt | 2.2–5 grams |
| Cholesterol | 87–89 mg |
| sodium | 1,180–1,585 mg |
| potassium | 280–728 mg |
| Iron | 1-2.7mg |
| Zinc | 2.1–2.3 mg |
| Phosphorus | 153–288 mg |
| Vitamin B1 | 0.09–0.57 mg |
| Vitamin B12 | 0.32–2.5 µg |
The calorie content and saturated fat and sodium content is high although it provides quality proteins and minerals such as iron and zinc, the expert recommends “its occasional consumption and in moderate quantities.”
Is it healthy? Qualities.
Whether a fuet is more or less healthy “depends on its raw material, production method and its fat and salt content,” says the expert. Artisanal fuets can be made with meat from organic production or from the Iberian breed and fewer additives, «which translates into a lower presence of starches and salt. If the proportion of lean meat is greater and that of bacon less, the saturated fat content is reduced.»
Alternatives: lighter or healthier?
There are alternatives, “such as turkey fuet (340–400 kcal, 22–23 g of protein and 24–32 g of total fat, with less saturated fat), but it is still a processed meat with a high salt content, so that does not mean that we can eat more quantity or more times than if we opt for the traditional varieties,” says Guillermo Reglero. We can also find fuets reformulated from oleogels of vegetable oils and vegetable proteins. “These technologies make it possible to reduce saturated fat by up to 50%, lower cholesterol and sodium, and improve the content of healthy fatty acids, while maintaining the traditional texture and flavor,” explains the professor, who adds that “they are even experimenting with 3D printing of proteins and precision fermentation for the development of even more innovative products.”
Differences between fuet and salchichón
With salchichón, also known as longaniza, the most obvious difference is the thickness. A sausage can have a caliber of up to 10 cm while the fuet does not exceed 4 cm. This directly impacts the weight and, therefore, the curing time (two weeks for fuet and four for salchichón). In terms of its composition, it is practically the same, although the salami is usually more spicy and black peppercorns are characteristic.
How to take it and at what time of day, or with what, is it most appropriate
Fuet is a very versatile product and one of the most consumed sausages in our country, after chorizo but ahead of salchichón. “It is usually cut diagonally to enhance its aroma and is typical as an aperitif, accompanied by bread, often with tomato, soft cheeses, olives or nuts,” suggests the expert. It is also common in sandwiches and, due to its softness, in breakfasts or light dinners on toast or on mixed boards.
Can you eat it with the skin?
Not only can it but, in general, it should. If the fuet is wrapped in natural pork casing and has the characteristic white layer of PenicilliumBoth the wrapper and the mold are edible and provide unique sensory nuances. “The white layer is similar to that of Brie or Camembert cheese and is part of the identity of the product,” says Guillermo Reglero. The expert warns that the skin should only be removed if synthetic casing or plastic is used, “always indicated on the label.”
How to preserve fuet correctly
When it is whole and unstarted, “it should be stored hanging in a cool (10–15 °C), dry and ventilated place, away from sunlight and heat sources,” says Reglero. Once opened, it is advisable to wrap the cut part in plastic film or closed paper and keep it in the refrigerator at 4 °C. “We must avoid airtight plastics, which promote humidity, and sudden changes in temperature,” he points out.
The ALDI Council
Sausages, cold cuts and other processed meats, whether cured or not, are easy-to-consume products closely linked to Mediterranean culture, but they are not the healthiest thing to eat every day. Take them only exceptionally, such as at celebrations or as appetizers at a family lunch.
Guillermo J. Reglero Rada. Guillermo J. Reglero Rada has a doctorate in Chemistry, was a researcher at the CSIC, professor of Food Sciences at the Autonomous University of Madrid and director of IMDEA Food. He has developed numerous projects on nutrition and health, with more than 300 scientific articles published (h index > 50) and 4 patents in use. Among his distinctions are the Archer Daniels Award (2001), the Spanish Gastronomy Society Award (2008), the García Cabrerizo for Invention (2015) and the Fermina Orduña Award (2021).
