You can help expand this article with text translated from the corresponding article in Spanish. (September 2020) Click [show] for important translation instructions.
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You can help expand this article with text translated from the corresponding article in Catalan. (November 2022) Click [show] for important translation instructions.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Catalan Wikipedia article at [[:ca:Fuet]]; see its history for attribution.
You may also add the template {{Translated|ca|Fuet}} to the talk page.
Fuet (Catalan pronunciation:[fuˈɛt], lit. "whip") is a Catalan thin,[1] dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona).[2] Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured.[3]
In Europe, natural fermented sausages have a long tradition originating in Mediterranean countries during Ancient times.[4] The Celts were famous for their cured meat, including hams and sausages.[5] 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.
