A fuet is a thin, dry-cured Catalan pig sausage. This one from Goikoa is made with the best ground hog flesh, which is seasoned with garlic, salt, and black pepper and gently cured to maximize its quality and flavor. Fuet is similar to chorizo, however it lacks paprika. It has a robust flavor that is salty, savory, and garlicky.
Serve the Goikoa Fuet Extra alone or with other cured meats, dried fruit, and cheeses such as Manchego. Grill some pieces and serve them on warm toast. On that topic, it goes well with sandwiches and pastas. Serve with Rioja or Albario.
Eugenio Jimenez began Goikoa in 1929 as a tiny butcher business in Sangüesa, Navarre, Spain. Here, he made his own cold cuts and cured meats, which he sold around the area and established a solid reputation for. Javier Jimenez Goikoa, his son, took over in 1970. Javier was the one who saw beyond the small butcher business and became a meat entrepreneur. He was able to provide significant growth to Goikoa, creating stable roots and progress.
It became a legitimate firm in 1981, renaming itself Embutidos Goikoa S.A. and starting a commercial brand that has since grown steadily. They began worldwide exports and expansion in 2005, offering Goikoa to the global market. Eugenio’s descendants carry on his passion and goal, sharing it with the rest of the globe.
This type of sausage may be stored for up to 6 weeks in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.