Editing Fuet (section)

== History ==
In [[Europe]], natural fermented sausages have a long tradition originating in [[Mediterranean Countries|Mediterranean countries]] during Ancient times.<ref>{{Cite journal |last1=Comi |first1=Giuseppe |last2=Urso |first2=Rosalinda |last3=Iacumin |first3=Lucilla |last4=Rantsiou |first4=Kalliopi |last5=Cattaneo |first5=Patrizia |last6=Cantoni |first6=Carlo |last7=Cocolin |first7=Luca |date=2005-03-01 |title=Characterisation of naturally fermented sausages produced in the North East of Italy |url=https://www.sciencedirect.com/science/article/pii/S0309174004002141 |journal=Meat Science |language=en |volume=69 |issue=3 |pages=381–392 |doi=10.1016/j.meatsci.2004.08.007 |pmid=22062975 |issn=0309-1740|url-access=subscription }}</ref> The [[Celts]] were famous for their cured meat, including hams and sausages.<ref>{{Cite book |last=Galliou |first=Patrick |url=https://books.google.com/books?id=8GqFetWkOy0C&dq=salaisons+celtiques&pg=PA120 |title=Le monde celtique |date=1994 |publisher=Editions Jean-paul Gisserot |isbn=978-2-87747-079-7 |language=fr}}</ref> In the Roman documentation there is evidence that the [[Iberians]] already made sausages with names still in use today. There are several Roman documents that praise the [[Cerdanya]] hams made by the Iberians as some of the best in the world. The importance of sausages in European culture led to the establishment of routes to obtain the ingredients to prepare sausages, such as the "Via Salaria" salt route in [[Italy]].