Fuet Extra, Catalan cured sausage, 170 g

Fuet is one of the most characteristic and popular cured sausages of Catalonia. It has a thin, elongated shape and is traditionally made from pork and bacon, seasoned with salt and pepper, stuffed into a thin casing, and then left to cure and dry. The characteristic whitish noble mold that forms on the surface during the curing process is also part of fuet's traditional appearance and character.

Even its name refers to its appearance: the Catalan word fuet means whip – and the long, thin sausage truly resembles one in shape. In different regions of Catalonia, its close relatives and variants are known as espetec, secallona, or somalla, depending partly on their size and curing time.

The Fuet Extra arriving at Sol Deli comes from the Carsodo workshop, whose history began in 1895 in Bescanó, near Girona. That was when Carles Soler and his wife, Maria, opened their family business, whose artisanal meat products—especially their Catalan botifarra—soon became well-known in the area. Later, under the leadership of Josep M. Bosch, Carsodo specialized in cured meat products, and it was during this time that the recipes upon which the company's current offerings are built were developed.

In 2008, the Albertí family took over the reins, and production moved to nearby Campllong in the province of Girona. Carsodo aptly describes its own past as the story of "three eras, three families, three centuries."

The Fuet Extra is the classic, unflavored version: it is made without paprika, so the star here is not a spice coating or special outer layer, but the character of the cured pork itself. The flavor profile typical of fuet is subtly meaty, slightly salty, and peppery, while the curing process gives it a characteristic, slightly fermented depth. The white outer layer is not a defect: it is a natural accompaniment to the maturation of a traditional fuet.

Fuet does not need to be cooked or fried. It is consumed sliced thinly, preferably not ice-cold, so that its flavors can be better appreciated. In Catalonia, it is an everyday food: it goes in bread for breakfast or a snack, but it is also enjoyed simply sliced as an appetizer or alongside a glass of wine.

It works wonderfully on a tapas board or a Mediterranean cold platter with olives, Manchego or other aged cheeses, pickles, and rustic bread. A glass of lighter red wine, cava, or even a cold lager is a good choice to accompany it.