Caula Fuet Sausage is a long, slender all-pork sausage similar to longaniza fina, made with finely minced fat and lean pork meat seasoned with salt, pepper and other spices
Fuet sausage differs from chorizo, in that it contains no smokey Pimenton de La Vera paprika.
This product is typical of the gastronomy of Catalonia. It is similar to the salami-type sausage known as salchichon, although it is smaller in diameter. The Pyrenees mountain towns of Osuna and Vic are especially known for excellent examples of fuet sausages. Unlike the Butifarra, another in the family of Catalan sausages, fuet sausage is dry cured, like salami.
Enjoy slices of fuet sausage with some crusty bread and a glass of red wine. It is also tasty hot off the grill and adds great flavour to stews, soups and pasta dishes.
160g Piece / Once opened store in the refrigerator and consume within one week / 1 year shelf life
Embutidos Caula (Catalunya)
After the Spanish Civil War had drawn to a close in 1939, Joaquim Pardas Vidal, a pork butcher who had been running his own shop in Calle de Santa Eugenia since 1921, decided to build a new cold meat and sausage production facility by the Pont de la Barca in what was then the outskirts of Girona.
In 1942, the factory began producing Fuets, salchichones and botifarra sausages, mainly supplying the local market although they later became available throughout the region and the rest of Spain.
Twenty years later, his nephew, Emili Caula Quintanas, took charge of the factory modernising the facilities and helping the company to expand its market. Emili’s son, Joaquim M. Caula Pardas, took over in 1976, expanding the original factory and building a new one alongside it in various phases. In 1989 the company began to supply markets outside Spain and was awarded an EEC type approval certificate in 1991. In 1992, the fourth generation of the family, Joaquim’s sons Xavier and then Eduard, joined the company thereby guaranteeing continuity.