Iberian Ham, Fuet Sausage, and Olives (Jamon Iberico, Fuet y Aceitunas)
A selection of thinly sliced jamón ibérico, accompanied by a whole fuet sausage, crackers, and a tin of green olives. It is served with a sprig of fresh rosemary on the wooden board.
The tapas dictionary
- Fuet
- A thin, dry-cured pork sausage from Catalonia, seasoned simply with salt and black pepper and covered in a fine white bloom of edible mould. It is air-dried for several weeks, which gives it a firm bite and a mild, nutty flavour. Fuet is sliced thin and eaten cold, often with bread, cheese or olives.
- Jamón Ibérico
- Jamón ibérico is a type of cured ham from Iberian pigs. It is made from the hind legs of these animals, which undergo a salting and curing process that can last several years. It is eaten sliced thinly, often as an appetizer or tapa, accompanied by a glass of wine or vermouth. Its origin is linked to the dehesas of the Iberian Peninsula's southwest.