About
Fuet is a Catalan thin, dry-cured, sausage of pork meat in a pork gut, covered with white, edible mold—similar to salami. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet. Other places that have long tradition of making it are the city of Olot and the surrounding areas.
Aroma profile
Derived from this ingredient’s flavor compounds
Taste profile
Derived from this ingredient's compounds · measured taste classes
Composition
5 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this foodPredicted from chemically-related foods · click to view molecular profile
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Based on shared flavor compounds · click to explore
Research Evidence
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.