What is the name of the Spanish sausage in white mold. Fuet (sausage): taste, cooking features, reviews

Famous all over the world. Unfortunately, the same cannot be said about Spanish sausages, the names of which are known to gourmets, but say little to most tourists. Let's try to fill the gap and tell you about the popular sausages in Spain, worthy of trying them.

Chorizo

This spicy sausage is loved not only in the Iberian Peninsula, but also in many countries of Latin America. Quite long lines of people can be seen at street stalls in Spanish cities, patiently waiting for chorizo ​​sandwiches. Sandwiches and made with this delicious sausage are also popular. Chefs also love to bake and grill it, add it to soups and stews.

Spanish chorizo ​​sausage is made from minced pork, fat and spices. In different regions of the country, there are hundreds of varieties that differ in ingredients and method of preparation. The meat is traditionally cut into large pieces, but you can also grind it finely. The most famous varieties are Chorizo ​​de Leon, Chorizo ​​Galician, Chorizo ​​Extremadura, Chorizo ​​from la Rioja, Chorizo ​​from Segovia.

The main spice used in chorizo ​​is smoked paprika. It is she who gives the sausage a characteristic piquant taste and acts as a bright natural dye of dark red color. The auxiliary ingredients are salt, garlic, white wine, herbs, etc. Sausage is produced in dry-cured or uncooked smoked form.

Although pork is traditionally used for chorizo, you can find varieties of boar, deer or bull meat on sale. On average, a delicacy costs between 11 and 25 € per kilogram. The most popular Spanish manufacturers are Embutidos Alejandro S.A and Industrias Cárnicas Iglesias S.A. The longest chorizo ​​sausage - 1,850 meters - was made in 2011 in Santa Rosa de Cabal (Colombia). This achievement was even included in the Guinness Book of Records.

Sobrasada

This jerky sausage was first produced in the Balearic Islands, and then it became popular throughout Spain. It is made from chopped pork (loin or bacon) with the addition of salt, ground pepper, paprika and other spices. All the ingredients are ground so finely that the consistency of the finished product is more like a paste than a sausage.

Intestines of any thickness are stuffed with minced meat. Sobrasada is dried in the salty Mediterranean air with high humidity and cool temperatures. Such weather conditions are typical for the late autumn in the Balearic Islands, when pigs are slaughtered. Depending on the thickness of the loaf, sobsada can dry from one month to six months.

The finished product has a sour taste, a red-brown color that paprika imparts, and a soft texture that makes it easy to spread the sausage on bread. Also, the delicacy is added to pasta and seafood dishes, sauces and side dishes are prepared with it.

Sobrasada in Spain costs about 7.5-9 € per kilogram. Sausage shelf life is from 2 to 9 months. Well-known manufacturers - Embutidos de Mallorca S.L. and ElPozo Alimentación S.A.

Morcilla

Morsilla, a spicy blood sausage, is made from pork meat, fat and blood with the addition of rice, garlic, paprika, onions, herbs and spices. Each region has its own recipes. For example, in the Canary Islands, sweet morsilla is popular, in which they put raisins, almonds and cinnamon.

The sausage is usually dark in color, but there is a white variety called Morcilla Blanca that is made without the addition of blood. All other ingredients and the preparation method of this sausage are similar to traditional varieties, however, it has a lighter color.

Morsilla is considered a popular Spanish snack. It is characterized by a crumbly texture and delicate taste. Often sausages are fried on, added to soups, and stews and even boiled in cider. In Spanish tapas bars, morsilla is often stuffed with squid or added to stewed vegetables. Sausage costs from 4 to 19 € per kilogram. A wide range is offered by Embutidos y Jamones España e Hijos, S.A. and La Piara S.A.U.

Fuet

This is a real Spanish delicacy - an unusual dry-cured sausage in white mold. Its name is translated from Catalan as "whip". Indeed, the sausage sticks are long and thin, light in weight, and dense and flexible to the touch, which fully justifies this name.

Sausage is made from finely chopped pork with lard, pepper and garlic. Its classic taste is considered, to some extent, exemplary for other products. Also, Spanish fuet sausage is distinguished by a pleasant and delicate mushroom aroma, which indicates maturity. The most famous type of delicacy is Fuet de Vic.

Sausage goes well with cheese, herbs, tomatoes and dry red. It is eaten without peeling, along with a white crust and is often used as a filling for tapas.

You can buy sausage with a white bloom in Spain in regular supermarket chains. It is made by many manufacturers, including Embotits Artesans Can Duran, S.A.U. and Casa Tarradellas S.A. The fuet costs from 8 to 30 € per kilogram and is sold with sticks of 170-200 grams or sliced.

Salchichon

This is another Spanish sausage in a white "sprinkle" of noble mold, which is a great example. The product has a pronounced, original taste and aroma with notes of black pepper and garlic - it cannot be confused with any other.

Sometimes the sausage is sprinkled with ground nuts, coriander or grated on top, they give it an even more interesting aroma. Salchichon is made from pork, but there are variations from venison or wild boar. One of the most unusual varieties of the delicacy - salchichon de Aragon - is made from pork liver with marjoram, nutmeg, black and white pepper.

The cooking technology of this delicious white dry-cured sausage in Spain requires a number of strict requirements. So, an integral stage of production is a long drying period (at least a month). During it, the sausage becomes covered with white mold, which indicates its readiness and high quality.

For the Spaniards, salchichon is one of the most beloved sausages. It serves as an appetizer for and wine, is added to soups and main courses.

Manufacturers in Spain offer moldy sausage at prices ranging from € 6 to € 30 per kilogram. Well-known manufacturers include Embutidos Goikoa S.A. and Campofrio Food Group S.A.

Where to buy Spanish sausages

There are many places in Madrid to taste and buy authentic Spanish meat delicacies. These are markets (San Miguel, San Anton, San Ildefonso), supermarkets (Eroski, Lidl, Mercadona), specialty stores and restaurants (Viandas, Las Delicias del Jamon).

One of the most interesting institutions is the Museo del Jamon - the capital's Jamon Museum (Calle Gran Via, 72). Here you can find out how much sausage costs in Spain, get acquainted with the products of local producers and dine in a cafe. Also, all visitors are given the opportunity to taste and purchase jamon, cheeses and, of course, Spanish sausages, which are presented in a wide range.

On the eve of the holidays, grocery parcels from my beloved Spanish Jamonshop.es have already begun to come to me, and now, after receiving the next one, I can not resist answering in one fell swoop the questions that the site so often ask me in the personal mail of the forum. The fact is that traditional Spanish meat delicacies, such as, for example, "lomo", "chorizo", "fuet", etc. are not yet familiar to our brother. And to choose, especially when there is no opportunity to consider and try, is not an easy task at all.

And now we received a parcel with sausages. She came surprisingly and even suspiciously quickly. Some two weeks. Maybe it was influenced by the fact that the FSB general settled in our house? Who knows...

Recently, we order jamon legs less and less, mainly for the holidays. This is a costly business, because a good Iberican jamon is expensive, and we no longer agree to less. And it gets boring quickly. With sausage, everything is easier and faster.

William, the owner of the store, recommends Estripe Negra products to all customers. And I must say it is not in vain that he does it. She really deserves attention. Believe me, it's worth trying it at least in order to understand what kind of "excellent" products the local supermarket feeds us. And ask the question: “Why can't they bring anything like this? Is it really unprofitable? "

But here are my dry-cured delicacies. Very satisfying. Amazing quality. Do not expect heartburn or heaviness in the epigastrium. At first glance, all sausages are the same, but they are not. I'll make a reservation right away - all products are in a natural casing, no plastic.

Immediately I warn you that the description of my taste sensations is extremely subjective. I am not a professional taster, but nevertheless, it may be useful to someone and help determine the order.

Iberian Top Loin, 15 euros for 350 grams. Lomo is one of the most elite varieties of Spanish sausage. For him, they take only the best and not fatty pieces of pork, which are pre-marinated. The prefix "Iberico" alludes to the black pigs of the Iberian breed (I do not know about the "acorn diet"). This is a dry-cured carbonate with an amazingly delicate and unusual taste. Surprisingly soft, you don't even need to chew. Very little salt and spices, it may seem slightly bland.

This is definitely number one for us. Out of competition. Both his wife and child love him. If you have not tried this lomo, then you must do it without fail.

Screenshot from the site Jamonshop.es

Another lomo from the same manufacturer is Mixed-Fed Iberian Loin, the price is 43 euros for 1.2 kilos. This carbonate strongly reminds me of the "Darnytskyi balyk", which my father's colleagues from Kiev sent to us in my childhood. It is drier, harder and saltier than the product described above. Less greasy and tastes completely different. It is necessary to cut this lomo as thin as possible. The quality is amazing: it melts in your mouth. No cartilage or shelter.

Screenshot from the site Jamonshop.es

Classics of the genre, Iberian Chorizo ​​or Iberian chorizo. Dry-cured pork sausage with a pronounced paprika flavor - 15 euros per 900 grams. It is made from chopped meat in large pieces. Easily recognizable by its characteristic red color. In slicing, it can just drive you crazy. insanely stimulates the appetite - it smells delicious with spices and garlic. I love it very much, as a "tapas" (appetizer) to beer. Sufficiently fatty and piquant, but not spicy. The wife and child are somehow indifferent to chorizo. Added in strips to fried potatoes 5 minutes before cooking turns them into an original dish on their own, as it turns out. I also accidentally spied that the Spaniards simply cut chorizo ​​into thick pieces for barbecue. But haven't tried it yet.

Screenshot from the site Jamonshop.es

Another close relative of the chorizo ​​is Iberian Morcon. Basically the same thing, but the meat is less fatty and chopped coarser, and the look is more original. For spices and salt - a complete analogue, for the price too: 800 grams - 14 euros.

Screenshot from the site Jamonshop.es

Iberian Salchichon, salchichon sausage, for those who do not like paprika and the spicy taste of chorizo. Also fatty, but much less spicy product. And less salty. Costs almost the same as chorizo. You should definitely try, at least then to compare with the salchichon, which is produced by the Cherkizovsky Refinery.

Screenshot from the site Jamonshop.es

Well, a little bonus - aged sheep's cheese and traditional Spanish tomato sauce.

Aged Epulae Monegros sheep cheese is our favorite, so I immediately buy a large head. Simply amazing. One of the tastiest I've ever tasted. It is useless to describe the taste - it will be difficult to cope without expressions. My mother even refused to believe that it was sheep's cheese, because there is no specific smell, so unloved by many, at all.

Screenshot from the site Jamonshop.es

Traditional Spanish Romesco sauce. Grilled tomatoes, bell peppers and spices. The same company that produces olive oil is La Chinata. Yummy. So fragrant that it doesn't even look like canned food. Not sharp. It is served with fish and meat. I like it with spaghetti. But a glass jar is only 140 grams, I need these 3 tablespoons, as they say, "for one tooth."

Are you going to visit Spain, but do not know what to bring from this amazing country? Skip the traditional fridge magnets and other souvenirs and head straight to the sausage shop. The best thing that can be brought from Spain is a gastronomic souvenir, namely a fuet. The sausage, which is practically unrivaled, thin, dry and very tasty, will be an excellent gift for family and friends, and will leave an excellent impression on the trip.

Spanish sausage fuet: description and taste

The historical homeland of this dry-cured sausage is Catalonia. Translated from Spanish, its name "fuet" translates as "whip", which fully corresponds to the appearance of the product. Real Spanish sausage is really long and thin, no more than 3 cm in diameter, far from perfect shape and covered with a solid layer of white mold. On the cut, it has a bright pink color with medium-sized pieces of bacon and interspersed with black ground pepper.

The aroma that can be felt when cutting the sausage is very pleasant, typical of dry-cured meat, but with spicy mushroom notes that mold gives. The production does not use acids that accelerate maturation. The taste of the product - delicate, natural and harmonious - is a kind of benchmark for other types of sausages. The indicator of the quality of the product is the mold, which should be dry, not slippery and damp. This sausage is definitely not worth buying.

Cooking features

This sausage in Spain can be found in every store, so popular it is. Prepare a fuet sausage from chopped pork with a lot of black pepper. Minced meat is stuffed tightly into the small intestine and rubbed with salt. After that, the sausage is hung out for drying and ripening in a well-ventilated room with a low level of humidity until mold forms, which gives the product its characteristic mushroom aroma. Drying time is from 1 to 2 months, depending on how fresh the product is to be obtained.

How to properly serve

The taste and experience of sausage tasting largely depend on the correct serving. In Spain, one of the most popular appetizers for wine is fuet. The sausage is often served as an aperitif, before main courses for lunch or dinner. It would be barbaric to use fuet for making sandwiches. This appetizer is refined, with a specific, delicate taste and characteristic aroma of dry-cured meat.

The thickness of the fuet depends on the freshness of the sausage. Depending on this, the product can be either too soft or hard, with a high degree of shrinkage. Hard and dry sausage is cut very thinly, literally 1 mm thick. You can't cut a soft fuet that way. The optimum thickness for such a sausage is 5 mm. It should be noted that even in expensive Spanish restaurants, sausages are not peeled from the skin.

Can fuet be made at home?

Delicious sausage with noble mold can be cooked at home. Of course, it will hardly be possible to repeat the original taste, but nevertheless, it turns out also quite a worthy option.

Fuet - which contains only pork and lard, and no other types of meat. At home, it is prepared according to the following recipe:

1. Lean pork, neck (300 g each) and lard (200 g) are cut into 5 mm cubes.
2. The starter culture Bactoferm T-SPX is activated in warm water (38 ° C) for 7 minutes, after which it is added to the minced meat.
3. Dextrose, garlic powder and black ground pepper (3 g each), paprika (4 g), (2.5 g) and table salt (28 g) are added to the minced meat. The proportions must be strictly observed, therefore it is recommended to use a kitchen scale for accuracy.
4. Minced meat is well kneaded by hand and stuffed into a prepared casing.
5. Then the sausage is fermented for 3 days at a temperature of 20 °, after which it is covered with a layer of mold. For this, the mold culture M-VK-4 Bactoferm is used.
6. After fermentation, the sausage is subject to final drying at a temperature of 12-16 ° and a humidity of no more than 80% for two months.

Sausage "Fuet extra" (Fuet Extra CASADEMONT): customer reviews

As for the real Spanish fuet sausage, here the customer reviews are, without a doubt, extremely positive. At first, its specific taste may seem unusual, but if you hold a piece of sausage in your mouth for a while, then the opinion changes dramatically. Fuet is a very tasty and elite delicacy, which is also produced in Russia under the CASADEMONT brand. The dry-cured sausage from a domestic manufacturer, also very tasty, is made according to the Spanish technology, although it is inferior to the original.

Compared to many types of sausages on the Russian market, Fuet Extra from CASADEMONT has a more natural composition. The following ingredients are used in the manufacture of sausage: pork, bacon, salt, lactose, dextrose, black ground pepper, antioxidant, natural food coloring, garlic, starter cultures, mold culture, preservatives potassium nitrate and sodium nitrite. Russian buyers like this sausage and are not even embarrassed by the price of 230 rubles per 150 grams.

Sausages from Spain are an expensive pleasure, true delicacies that are appreciated by real gourmets around the world.

Spanish cuisine has long been famous for the variety of culinary traditions that have developed on the basis of the local flavor of various regions of the country with their geographic location, climatic conditions and cultural characteristics.

In addition to world-famous soups, sauces and hot appetizers, Spain is also popular for the artisanal production of sausages, each of which, along with high quality, has an excellent taste and aroma.

The Spaniards carefully keep the secrets of their preparation, which are based on the meat of various breeds of premium pigs.

Preferences in the choice of pork portion, spices added, manufacturing method or types of casings have produced completely different and popular types of Spanish cooked, smoked or dried sausages, which are popular in each area.

Spanish sausages are a separate product of local cuisine, popular as a souvenir for tourists. It is impossible to visit Spain and not taste the local sausages.

Tapas (light snacks) most often include thinly sliced ​​sausages:

• - pork sausage with garlic, red pepper, salt, herbs and white wine
• Chistorra is a sausage made from pork and beef, red pepper and garlic. Chistorra is usually served with scrambled eggs
• Lomo Elbuchado - dried pork neck with red pepper
• Salchichon - pork sausage with bacon, salt and black peppercorns. Usually consumed with bread (sandwiches)

In addition, Spain produces such blood Morsilla, minced pork sausage - Sobrasada ("food souvenir" from the island of Mallorca), white and black ("national" sausage from Catalonia), "dried sausage", as well as many other varieties of sausages, which are eaten both in the form of snacks and are part of various dishes of Spanish cuisine.

Let's talk about them and other sausages in a little more detail.

Bisbe (Catalan "bishop") is a characteristic variety of Catalan sausage, consisting of a boiled colon stuffed with liver, stomach, pig's tongue and bristles, seasoned with salt, white pepper and nutmeg.

Boule - The name of this classic sausage comes from the word bullir, which means "to cook". The raw starting materials include different parts of the pork carcass - ears, legs and meat around the head and jaws - to create a dense, well-cut consistency. Thickly chopped pieces of meat are mixed with spices and ground red pepper, placed in a shell, then boiled and cooled. It is cut into thin slices for sandwiches and toasts, or added to salads.

White butifarra - made from pork, bacon, bristles and cheeks, seasoned with pepper, nutmeg and cinnamon, boiled white buttifarra is the national sausage of Catalonia. Has a characteristic white color.

Black butifarra - boiled sausage made from bacon, blood and other leftovers seasoned with pepper, nutmeg and cinnamon, is a typical product of Barcelona.

Black and white boutifarre form the basis of the Catalan escudella dish.

Catalana - Many Spanish cold cuts are similar to catalana, but true catalana is an exclusively Catalan product. Culinary historians consider it to be the oldest of the Catalan sausages. It is made mainly from lean meat, it has a firm consistency and is large in size. White wine and black pepper are traditionally added to Catalana, and pieces of black truffles are traditionally added to more expensive varieties. Delicious catalana is an excellent filling for sandwiches.

Lomo Embuchado - a native of Huelva. Made from long chunks of backbone pork, seasoned with garlic and paprika. For several days, it is kept at a temperature of about 2 degrees. Then it is left in the marinade for 3 days in a mixture of salt, red pepper and other spices and seasonings such as garlic and oregano. At the end of the production process, it is packaged in a natural casing and dried in specialized dryers for 4-5 months. Lomo's color is light red on the outside and bright red on the inside. Olive oil or Piquillo pepper (a type of chili from northern Spain) are successfully combined with lomo. Just fresh, juicy olives will do. Usually consumed in tapas.

Morsilla - a strong element of the Pyrenean cuisine and the basis of the famous Castilian dishes and Asturian fabada. This is a piece of the intestine of a pig, cow or ram, stuffed with blood. There are several regional recipes for making morsilla. The most famous are the Burgos Morsilla (Spanish morcilla de Burgos), which is prepared from pork blood, pork meat, fat, onions and rice, as well as green Morsilla (Spanish morcilla de verduras), where leeks are added instead of rice. In the Canary Islands, sweet morsil (Spanish morcilla dulce) is prepared with the addition of raisins, almonds and cinnamon. Morsilla is also found in the cuisines of other Spanish-speaking countries. Morsilla is grilled, fried, added to bean, chickpea or lentil soups and paella, served as tapas.

Morsilla onion - is a traditional product of Leon, although it is produced in different parts of Spain. In addition to a mixture of chopped onions, it contains rice, chin meat and blood. Season with salt, paprika, garlic, oregano and parsley.

Salami - Spanish peasants were the first to make it in order to preserve pork meat for a long time. Since then, the salami production technology has significantly improved, while maintaining all the old recipe canons. It is by following them that salami is left to "ripen" for a long period - about 3 months. During this time, the meat inside the natural casing is, as it were, "cooked in its own juice", that is, it undergoes bacterial fermentation, giving the taste of salami an unusual and spicy flavor. After that, excess moisture is removed from the meat by drying in thermo-devices. The final step is the design of a natural casing that can be eaten without removing it. All types of salami are not only an appetizer, but also a great ingredient for pizza and salads.

When purchasing salami, remember - for the fullest taste experience, you should leave the thinly sliced ​​salami for 5-10 minutes at room temperature.

Salchichon - dry sausage, which is made from pork, bacon, garlic, salt and peppercorns (in some cases, grated nuts and coriander are added) and fit into the large intestine. This product, unique in its composition, belongs to the noblest (secondary) products made from Iberian pork. It is usually placed between two slices of bread in the manner of a sandwich and is eaten as a snack. Vic and khabugo are the most valuable varieties.

Sobrasada Is a typical Mallorcan sausage made from minced pork from black pigs, seasoned with local paprika, salt and black pepper. Dry salting of meat is impossible in the hot and humid climate of the Mediterranean islands, so the inhabitants of Mallorca, Ibiza and Minorca have come up with another method: they simply add a large amount of ground red pepper to the meat, which ensures long-term storage of sausage meat for sobrasada. When mixed with pepper, the meat takes on a bright red hue. The pork is ground so finely that it looks more like a pate. This paste is stuffed into any intestines or even into the stomach. Sobrasada comes in a variety of shapes - thick sausage bars in Mallorca, thin sausage bars in Ibiza, or small rolls. Then it is simply dried - in the humid salty air of the Mediterranean - from one to 5-6 months, depending on the thickness of the loaf. Usually added to bread dough, but also eaten raw, fried or baked. This delicious sausage goes well with tomato bread.

Fuet - received this name for its appearance (in Catalan "whip"). Other names for this type of sausage are espetec, tastet and secallona (espetec, tastet, secallona). This is a raw hard pork sausage: small intestine stuffed with finely minced meat, which is then dried in salt. It has a dark color on the cut and a characteristic whitish coating of edible mold on the surface, which should never be cut off before use. Usually eaten with tomato and plain bread.

Chistorra - comes from the Basque Country and Navarre and is a pearl of the Spanish tapas culture. Usually served cold with fried eggs or peppers. Produced in pork and beef willows, flavored with ground red pepper and garlic.

Chorizo ​​((Choriso) - the queen of Spanish sausages. It is made from raw pork and is a long Spanish dry dense sausage, consisting of pieces of raw ham and lard. Its bright red color is due to the presence of dried red pepper - paprika, garlic, salt, herbs are also added. Today there are two types of chorizo ​​pungency: picante (hot) and dulce (soft). Topped with a stream of white wine to give the choriso its characteristic sour taste. It is eaten like regular sausage on sandwiches and tapas, chorizo ​​is also fried (including barbecues) or added to stews or stews. It is best to try chorizo ​​with slices of sliced ​​cheese or bread soaked in olive oil.

Chorizo ​​de Teruel - dried pork chorizo ​​with the original name "Teruel" - the Aragonese capital of sausage and ham. It also contains chopped bacon and is soaked with salt and various spices in an artisanal way.

Spanish sausages are some of the best in the world and are highly regarded in various countries.

These meat delicacies can be found on the menus of the best restaurants and in the windows of the leading shops.