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Cross section of dry cured fuet.

Spanish Fuet Recipe

Course: Appetizer, Sausage
Cuisine: Catalan, Spanish
Keyword: dry cured sausage, Fuet, Spanish charcuterie, Spanish salami
Prep Time: 3 hours
Total Time: 30 days
Servings: 4 servings
Calories: 834kcal
Author: Victor
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  • Freeze the meat, the fat and the grinder parts for 30 minutes.
  • Add the T-SPX culture to a glass with 100 ml of water and stir. Set aside.
  • Crush the garlic with the salt in a mortar using a pestle, creating a slurry. Add the dextrose, sugar, salt, Cure #2 and mix. Divide the mixture in half and transfer to two large bowls.
  • Add the lean meat to one bowl and the coppa and back fat to the other. Mix, cover and refrigerate until ready to grind.
  • Grind the coppa and the fat through a 3/8" (9.5mm) plate. Similarly, grind the lean meat through a 3/8" (9.5mm) plate into a separate bowl. Freeze the meat and the fat for 20 minutes.
  • Grind the lean pork through a 1/4" (6mm) plate. Combine with the ground coppa and back fat.
  • In a separate small bowl, mix the wine with the white pepper. Refrigerate until ready to use.
  • Place the ground meat and back fat into a bowl of a stand mixer fitted with a paddle attachment. Start mixing on low, slowly adding the wine mixture to the mix. Continue mixing for 2 minutes, until the meat is sticky. Refrigerate the meat until ready to use.
  • Stuff into soaked and rinsed hog casings and tie into long, 18" links. Using a sterile needle, prick any air bubbles. Weigh each sausage and write down the green weight, preferably on a label on each sausage.
  • Ferment at 65F to 80F and 85% - 95% RH for 2-3 days.
  • Hang the sausages in the curing chamber set to 54F - 60F and 80% - 85% RH for 1-2 months, until the sausages have lost about 35% of their green weight, at which point they will be ready fo consumption.


Calories: 834kcal | Carbohydrates: 4g | Protein: 47g | Fat: 73g | Saturated Fat: 26g | Cholesterol: 183mg | Sodium: 4880mg | Potassium: 444mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg