Fuet is a thin, dry-cured, fermented pork sausage from Catalonia in north-eastern Spain — lean ground pork and back fat seasoned simply with salt and pepper, stuffed into a narrow casing and air-dried until it firms into a slim, slightly bendy stick coated in a chalky white bloom of mould. Its name means "whip" or "lash" in Catalan, for its long, slender shape. Sliced into small coins it eats mild, savoury and gently tangy, far more delicate and less spiced than chorizo, and is eaten cold without cooking — the everyday snacking and board sausage of Catalan home and bar.