Fuet espetec casa tarradellas
fuet casa tarradellas peso
To discover the beginnings of Casa Tarradellas we have to go back to 1976 when the married couple Josep Tarradellas and Anna Falgueras founded the Hotel de Osona in the town of Vic. This business had a meat products workshop, a factory and a store. This allowed them to start producing the now well-known Espetec fuet.
However, one of the best successes was achieved in collaboration with another brand. Casa Tarradellas reached an agreement with Mercadona to be the supplier of the white Hacendado brand for pizzas. At first as an exclusive supplier and, since Juan Roig decided to change the business strategy of the Valencian chain, as a ‘totaler’ supplier.
The difference between the two contracts is that now they have a distribution agreement by items. In addition to producing several Hacendado pizzas, they are also responsible for pâtés, fuet and other sausages such as mortadella, turkey breasts, cooked ham, sausages, as well as chopped, maxi york or maxi loin.
how much does a fuet weigh
I love the Casa Tarradellas ad as a suspense short film looking for the culprit of having eaten the spice, but I would say and I would almost say that the script could be perfectly turned around to make it more difficult to find out who has not eaten the spice.
And among other Casa Tarradellas products, such as pizzas, cooked ham, bacon ribbons and pates, for me the star is the fuet, with that soft and tasty flavor that they give it with that traditional recipe with which they elaborate it and that has made it their star product. By the way, you should know that Casa Tarradellas’ espetec is suitable for coeliacs.
As everything in this type of products is in the elaboration and raw materials and in Casa Tarradellas it seems that they have it very successful, so successful that I do not take my eye off the espetec hanging in my kitchen to which I do not stop giving it slices and inside. It is true that in a moment of relaxation you prepare your cold beer, good red wine or soft drink, to taste, with a plate of good espetec and you give yourself a tribute, but I am not talking about that, I am talking about passing, cutting and chopping.
fuet espetec mercadona
Comparison of best sellersMercadona, Carrefour, DIA, El Pozo… is there such a thing as a healthy and non-fattening fuet? Whether you eat it with or without skin, you should know that this Catalan sausage is quite high in calories, so you should not abuse its consumption.
Fuet is one of our favorite sausages. So say the data, since they account for almost 15% of the total consumption of those made with pork. This is because it is quite popular and keeps its flavor and texture for several days after opening. It is considered by many as a kind of ‘light chorizo’, but we are going to check what it is made of and if it is more or less healthy than other sausages, although the first doubt that usually arises is whether or not we can eat the skin, which usually has a whitish color. In this sense, there is no written rule. Some people prefer to keep it for its texture, while others remove it to enjoy the flavor of the fuet. But the important thing to know is that some are made from pork casings and are edible, while others contain synthetic coatings that are sometimes inedible.
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There is no easy and direct answer to this question. The truth is that it depends on the type of skin or, rather, casing used. Sausages can be contained in natural or artificial casings. The former are the animal’s own small intestine that has been stuffed with a mixture of meat, salt, fat and spices. Sausage containing this type of casing can be consumed without removing the casing.
However, this is not the case with artificial casings. When the sausage we have purchased has this type of casing, it is better to remove it. There are three main materials used to make sausage casings: collagen, cellulose and plastic. The first of these is the one that most resembles natural casing because it is obtained after processing cowhide.
If the casing is, therefore, natural, eating fuet with or without it is a matter of taste. Some prefer it because it makes the bite crispier, others, however, discard it, basically, because it is the outermost part of the fuet. The vast majority of fuets are made with a natural casing and the worst varieties use a synthetic skin.