We have four types of fuets:
The fuet extra: It is the traditional fuet, with a round and flexible body. We also have the babaus or tanoques format (these latter with red pepper) which are snacks perfect to nibble at wherever you are.
The espetec: with a flatter shape. You will know it is a good “espetec” because if you fold it, it should break with a crack, as its name in Catalan indicates. It has a little bit more sugar, which confers it a sweeter flavour.
The secallona is a thin and small fuet. You will know that it is a good secallona if when buying it, it bends and a few days later it breaks. It is a tasty and practical snack.
The salchichón extra: It is the largest type of fuet and at the same time ideal for sandwiches if you cut the slices thin.
We dry our cured fuets slowly without hurry in rooms specially conditioned, at the optimum temperature and humidity for the aromas of the spices and the meat to impregnate the meat well, that we have learnt over the years and thanks to our experience. That is how we give it that “je ne sais quoi” that cause them to finish in no time when you take them home.