A fuet is a thin, dry-cured pork sausage from Catalonia. This one from Goikoa uses the best ground pork meat, seasoned with garlic, salt, and black pepper, and cured slowly to fully optimize its quality and flavor. It’s similar to chorizo, but fuet contains no paprika. It has a strong taste—salty, savory, and garlicky.
Enjoy the Goikoa Fuet Extra on its own, or serve it with other cured meats, dried fruit, and cheeses like Manchego. You can also grill some slices and serve on warm bread. On that note, it’s great in sandwiches and pastas. Pair with a Rioja or an Albariño.
Goikoa was founded by Eugenio Jimenez in 1929 as a small butcher’s shop in Sangüesa, in Navarre, Spain. Here, he produced his own cold cuts and cured meats, selling them around the neighborhood, where it gained good repute. In 1970, his son, Javier Jimenez Goikoa took over. It was Javier that dreamt beyond the little butcher shop, and became an entrepreneur in the meat sector. He was able to give Goikoa major development, establishing firm roots and progress.
It was in 1981 that it became a real company, transforming into Embutidos Goikoa S.A., and launching a commercial brand that has since seen steady growth. In 2005, they expanded to international exportation and expansion, introducing Goikoa to the global market. Today, Eugenio’s descendants keep his passion and dream alive, sharing it with the world.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.