09 Jan Unconventional Ideas for Enjoying Catalan Fuet: Tartar Fuet Olmeda Orígenes
The Fuet Tartar is the viral appetizer of the moment, perfect for surprising your guests and enjoying a delicious meal.
Before delving into the fascinating recipe for fuet tartare, it’s valuable to know the origin of this Catalan cured sausage. Fuet, a variant of longaniza, has its roots in Catalonia, a region rich in gastronomic traditions.
Origin
The Olmeda Orígenes Catalan Fuet Factory in Barcelona is a testament to authenticity and craftsmanship in sausage production. With just two machines, the process is carried out with dedication and extreme care. High-quality pork, deboned by hand every Friday, serves as the foundation for their fuet.
The fat is meticulously cut according to the IGP VIC regulations. After resting over the weekend, the meat is mixed with pepper, fat, and salt in precise proportions, utilizing a vacuum system to optimize maturation.
The maturation process, conducted in a chamber with controlled temperature and humidity, is essential. The presence of natural molds contributes to the distinctive whitish color of the fuet. The Olmeda Orígenes Catalan Fuet matures for two months. This commitment to quality and artisanal tradition is reflected in every step of the process, making these cured sausages unique and exceptional products.
Tartar of Catalan Fuet with Olmeda Orígenes Ingredients:
- Catalan Fuet Olmeda Orígenes
- 1 ripe tomato, diced into small cubes
- Half red onion, finely chopped
- Olmeda Orígenes capers, to taste
- Mustard, to taste
- 1 egg yolk
- Salt, to taste
- Extra virgin olive oil
- Black pepper
Preparing the Fuet:
- Remove the casing from the Catalan Fuet Olmeda Orígenes and dice it into small cubes.
Base Preparation:
- In a bowl, mix the diced tomato, finely chopped red onion, and Olmeda Orígenes capers (previously drained) along with the egg yolk. Add salt to taste.
Flavor with Mustard:
- Add mustard to the mixture according to your taste. Mustard will add a vibrant touch and a unique flavor to the tartare.
Incorporating the Fuet:
- Add the cubes of Catalan Fuet Olmeda Orígenes to the mixture and gently stir to combine all the ingredients.
Adding the Egg Yolk:
- Place the egg yolk in the center of the tartare. This will add creaminess to the dish.
Seasoning with Olive Oil and Pepper:
- Drizzle a little extra virgin olive oil and sprinkle freshly ground black pepper over the tartare.
Final Mixing:
- Mix all the ingredients carefully to ensure they are well distributed.
Presentation:
- Serve the tartare in individual plates and accompany it with Olmeda Orígenes Bread Slices (Láminas de pan 150gr), the perfect companion.
