I think I am not mistaken if I say fuet is tje most popular catalan cold. So, it is subject of productions of regular or low quality because the only that matters is production figures. But the ones of Mitjans is different.
It is a fuet made with high quality pork, with the needed quantity of fat. It is mixed with winter black truffle and it is cured the time needed.
The result is a fuet with a balanced taste and an important scent and flavour to truffle. It is soft but not raw.
So good for be eaten alone, with bread with spread tomato or for use in a recipe where fuet is important.
Peel half a fuet and cut it tiny. Add three grated small tomatoes and a bit of oil. Mix and let it sit for five minutes. Meanwhile, flatten four bread slices until they be thin. Cut in little rectangles and toast them. On a toast put some points of red pepper jam and a layer of fuet. Cover with another rectangle an repeat. On the third rectangle, finish with a little bit of fuet and some oil.
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