Editing Fuet (section)

{{Short description|Catalan, dry cured pork sausage}}
{{Multiple issues|
{{expand Spanish|topic=cult|otherarticle=Fuet|date=September 2020}}
{{Expand Catalan|topic=cult|date=November 2022}}
}}

{{Infobox food
| name = Fuet
| image = Fuet.jpg
| caption = 
| alternate_name = 
| country = 
| region = Catalonia
| creator = 
| course = [[Sausage]]
| served = 
| main_ingredient = [[Pork]]
| variations = 
| calories = 
| other = 
}}
'''Fuet''' ({{IPA|ca|fuˈɛt}}, lit. "whip") is a [[Catalan cuisine|Catalan]] thin,<ref>{{Cite book |last1=Marianski |first1=Stanley |url=https://books.google.com/books?id=3uzSvCdVqYwC |title=The Art of Making Fermented Sausages |last2=Mariański |first2=Adam |date=2009 |publisher=Bookmagic LLC |isbn=978-0-9824267-1-5 |language=en}}</ref> dry-cured, [[sausage]] of [[pork]] meat in a pork gut, covered with white, edible mold—similar to [[salami]]. The most famous is made in the [[Comarques of Catalonia|''comarca'' (county)]] of [[Osona]] and is also known as ''Vic fuet'' (''fuet de Vic'', after the city of [[Vic, Spain|Vic]], capital of Osona).<ref>Coupe, Alison, (editor). ''Michelin Green Guide Spain''. Michelin Apa Publications, 2010. {{ISBN|978-1-906261-92-4}} p57</ref>  Other places that have long tradition of making it are the city of [[Olot]] and the surrounding areas.

Fuet is a long, thin shape measuring between 30 and 50&nbsp;cm long and up to 4&nbsp;cm in diameter, with a usual weight between 150 and 300&nbsp;g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.<ref>{{Cite web |date=10 April 2022 |title=Fuet: The most popular sausage of Catalonia |url=https://spanishclub.blog/fuet-the-most-popular-sausage-of-catalonia/ |website=Spanish Club Blog}}</ref>