Which European country is 'fuet' traditionally from?

Fuet is Catalan sausage, in other words, from the Catalan region of Spain. It is a thin, dry-cured, sausage of pork meat in a pork gut. It can be added to a variety of dishes, eaten on bread, or served on a cutting board on the dinner table. It is flavored with black pepper and garlic, and sometimes aniseed, but unlike Chorizo contains no paprika.

It is rather long and narrow in appearance and resembles a dry Salami in both appearance and consistency. The spiciness and overall flavor of the meat varies depending on the spices used, but all are considered very delicious. It is truly a must-have ingredient for the gourmet chef. The name fuet means “whip” in the Catalan language.

The traditional manner you serve it is just slicing it. Many Spanish chefs and cooking enthusiasts like to add fuet to soups and casseroles or grill it and serve it on warm bread. Another wonderful idea is to add it to a stuffing.

The most famous fuet is made in the comarca of Osona and is also known as Vic Fuet after the City of Vic, capital of Osona.