Homemade fuet, Catalan dry sausage
Catalan fine sausage: lean ground pork seasoned with salt and pepper, stuffed into a narrow casing, and then dried.
Discover this traditional ham recipe, simply seasoned with salt and pepper, and wrapped in bacon.
Ingredients and directions
- Prep time40 min
- Cook time—
- Resting168 hr
- Total168 hr 40 min
- DifficultyHard
- CostBudget
- Cooking methoddrying
- Estimated cost$10.04 $1.00 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Gluten-free
- Low lactose
Ingredients
people
- $9.52
- $0.20
- $0.32
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- Use the same meat as for the fresh sausage, and season it with salt and pepper. ≈ 2 min
- Wrap it in a thinner casing than the one used for the sausage. ≈ 3 min
- Hang the chilies in a cool, dry, and well-ventilated place (12 to 15 °C) and allow them to dry for about 3 weeks, until they are firm. ≈ 3 min
The bill
Homemade fuet, Catalan dry sausage
- 1 kg of ground pork, not too fatty$9.52
- 25 g of salt (nitrite salt recommended)$0.20
- 3 grams of black pepper$0.32
Total$10.04
that's $1.00 per person
Estimated price; varies by store.
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