Fuet coated in paprika (mild red pepper)
Price per Kg: 30€/Kg
A Catalan speciality revisited
Discover our fuet coated in paprika, a delicious variation on this traditional Catalan dry sausage that will delight lovers of fine charcuterie. This 130 gram dry sausage stands out for its generous coating of sweet paprika, also called mild red pepper, which gives it a characteristic orange-red colour and a subtly spiced flavour.
The fuet, a speciality from Catalonia, is renowned for its fine, melting texture as well as for its delicate taste. Our paprika version elevates that tradition by adding an extra aromatic dimension thanks to this mild and fragrant spice. The paprika coating does not merely make the product look good: it enriches every bite with a slightly smoky and peppery note, with no harshness on the palate at all.
Ideal for the aperitif, this fuet is enjoyed finely sliced, with a good country loaf and a full-bodied red wine. It will also find its place on a charcuterie board alongside other specialities, or simply as a gourmet snack at any time of day. Its 130 gram size makes it the perfect format for a tasting with friends or family.
Excellent value for money for connoisseurs. Its practical format means it is easy to keep in the fridge and enjoy whenever you fancy.
Let yourself be won over by this perfect harmony between the tradition of dry sausage and the enveloping softness of paprika. An authentic product that will bring a Mediterranean touch to your convivial moments.
| Brand: | |
|---|---|
| Weight: | 130 g |
| Meat origin: |  |
| Country of origin: | |
Pork, pork fat, lactose, milk powder, salt, antioxidants (E326, E301), dextrose, spices, flavouring, preservatives (E250, E252), colour (E120). Natural pork casing.
May contain traces of nuts and sulphites.
| Per 100 g | |
|---|---|
| Energy | 1,827 kJ / 440 kcal |
| Fat | 34 g |
| of which saturates | 12 g |
| Carbohydrate | 4.1 g |
| of which sugars | 1.7 g |
| Protein | 33 g |
| Salt | 4.2 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
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