Short-cured in the cold, humid and misty microclimate of Vic, Fuet is typified by its soft texture and distinctive natural mould. A blend of best quality loin and belly make for a delicious, sweet hoop similar to a young salami.
The Fuet de Vic is typically Catalan and is moist, slightly chewy and has a clean, lingering flavour.
The Fuet de Vic is ready to be sliced and eaten as a tapa with some bread.
Pork, salt, black pepper, dextrose, preservative: potassium nitrate
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