Fuet Extra

We make our fuet following the original recipe of great-great-grandfather Ramón:

• We use the best trimmings and the most tender belly meat.
• We chop it all well cold and paste it adding salt, spices and additives.
• We stuff it into natural pig’s tripeand tie the fuet by hand.
• We place it in the drying room for 2 weeks to achieve a good maturing.

The fuet extra is ideal to eat on its ownor with olives or crisps.

Once you cut a piece you will not be able to stop cutting.