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"http://www.w3.org/2000/01/rdf-schema#label" : [ { "type" : "literal", "value" : "Fuet" , "lang" : "eu" } ,
{ "type" : "literal", "value" : "\u0424\u0443\u0435\u0442" , "lang" : "uk" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "pl" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "es" } ,
{ "type" : "literal", "value" : "\u0424\u0443\u044D\u0442" , "lang" : "ru" } ,
{ "type" : "literal", "value" : "Fouet catalan" , "lang" : "fr" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "ca" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "en" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "it" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "de" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "sv" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "nl" } ,
{ "type" : "literal", "value" : "Fuet" , "lang" : "cs" } ] ,
"http://www.w3.org/2000/01/rdf-schema#comment" : [ { "type" : "literal", "value" : "Fuet (Catalan pronunciation: [fu\u02C8\u025Bt], lit. \"whip\") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). Other places that have long tradition of making it are the city of Olot and the surrounding areas. Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured." , "lang" : "en" } ,
{ "type" : "literal", "value" : "Fuet (kat. f\u00FCr \u201APeitsche\u2018) ist eine aus Katalonien stammende d\u00FCnne, luftgetrocknete Hart- bzw. Dauerwurst, die mit der Salami verwandt ist und im essbaren Naturdarm gereift wird. In Deutschland wird sie meist als \u201EFuetec\u201C angeboten. Fuet wird aus Schweinefleisch hergestellt, unter anderem mit schwarzen Pfeffer gew\u00FCrzt und bis zu vier Wochen luftgetrocknet. Typisch f\u00FCr diese Wurst ist ihre vergleichsweise weiche Konsistenz sowie ihr s\u00FC\u00DFlicher Geschmack." , "lang" : "de" } ,
{ "type" : "literal", "value" : "Fuet \u2013 wyrabiana r\u0119cznie kie\u0142basa wieprzowa w naturalnym flaczku z jelita cienkiego, charakteryzuj\u0105ca si\u0119 d\u0142ugim, w\u0105skim kszta\u0142tem, chropowat\u0105 powierzchni\u0105 oraz s\u0142odkim, lekko pieprzowym smakiem. Do produkcji fuet stosuje si\u0119 tak\u017Ce boczek, a jako przyprawy dodawane s\u0105: pieprz czarny, czosnek, go\u017Adziki i nasiona kolendry siewnej. Na wyprodukowanie 100 gram\u00F3w fuet zu\u017Cywa si\u0119 155 g \u015Bwie\u017Cego mi\u0119sa. Podczas suszenia i dojrzewania pokrywa si\u0119 ple\u015Bni\u0105, kt\u00F3ra wzbogaca jej pikantny smak. Ple\u015B\u0144 na fuet nale\u017Cy do tego samego gatunku (Penicillium candida), co ple\u015B\u0144 spotykana na serach: camembert i brie. Ple\u015B\u0144 jest \u017Cywa i wymaga dost\u0119pu powietrza. Brak wystarczaj\u0105cej ilo\u015Bci tlenu powoduje obumieranie p\u0119dzlaka i zanikanie warstwy ple\u015Bniowej. Ze wzgl\u0119du na wysuszenie kie\u0142bas\u0119 cechuje du\u017Ca twardo\u015B\u0107. Bywa " , "lang" : "pl" } ,
{ "type" : "literal", "value" : "El fuet, espetec, tastet, petador o secallona \u00E9s un embotit t\u00EDpic de la gastronomia catalana. El fuet \u00E9s t\u00EDpicament una llonganissa prima, llarga i recta. Est\u00E0 fet de carn magra de porc, cansalada picada (capolada) i adobada amb pebre negre i sal, i embotit en budell prim de porc; \u00E9s habitual que, durant el proc\u00E9s de rep\u00F2s, s'hi formin unes taques blanques que el recobreixen, degudes a les floridures caracter\u00EDstiques de la fermentaci\u00F3. Aquestes floridures aporten aroma i gust a l'embotit." , "lang" : "ca" } ,
{ "type" : "literal", "value" : "\u0424\u0443\u0435\u0442 (\u043A\u0430\u0442. \u00AB\u0431\u0430\u0442\u0456\u0433\u00BB) \u2014 \u0446\u0435 \u043A\u0430\u0442\u0430\u043B\u043E\u043D\u0441\u044C\u043A\u0430 \u0442\u043E\u043D\u043A\u0430 \u0441\u0443\u0445\u0430 \u0432'\u044F\u043B\u0435\u043D\u0430 \u043A\u043E\u0432\u0431\u0430\u0441\u0430 \u0437\u0456 \u0441\u0432\u0438\u043D\u0438\u043D\u0438 \u0432 \u0441\u0432\u0438\u043D\u044F\u0447\u0456\u0439 \u043A\u0438\u0448\u0446\u0456. \u041D\u0430\u0439\u0432\u0456\u0434\u043E\u043C\u0456\u0448\u0430 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u0454\u0442\u044C\u0441\u044F \u0432 \u043A\u0443\u043C\u0430\u0440\u0446\u0456 \u0423\u0437\u043E\u043D\u0430 \u0456 \u0442\u0430\u043A\u043E\u0436 \u0432\u0456\u0434\u043E\u043C\u0430 \u044F\u043A \u0412\u0456\u043A \u0444\u0443\u0435\u0442 (fuet de Vic, \u043D\u0430 \u0447\u0435\u0441\u0442\u044C \u043C\u0456\u0441\u0442\u0430 \u0412\u0456\u043A, \u0441\u0442\u043E\u043B\u0438\u0446\u0456 \u0423\u0437\u043E\u043D\u0438). \u0414\u043B\u044F \u043D\u0430\u0434\u0430\u043D\u043D\u044F \u043E\u0441\u043E\u0431\u043B\u0438\u0432\u043E\u0433\u043E \u0430\u0440\u043E\u043C\u0430\u0442\u0443 \u0432 \u043A\u043E\u0432\u0431\u0430\u0441\u0443 \u0434\u043E\u0434\u0430\u044E\u0442\u044C \u0447\u043E\u0440\u043D\u0438\u0439 \u043F\u0435\u0440\u0435\u0446\u044C \u0456 \u0447\u0430\u0441\u043D\u0438\u043A, \u0430 \u0456\u043D\u043E\u0434\u0456 \u0439 \u0430\u043D\u0456\u0441. \u041D\u0430 \u0432\u0456\u0434\u043C\u0456\u043D\u0443 \u0432\u0456\u0434 \u0447\u043E\u0440\u0456\u0441\u043E, \u0444\u0443\u0435\u0442 \u043D\u0435 \u043C\u0456\u0441\u0442\u0438\u0442\u044C \u043F\u0430\u043F\u0440\u0438\u043A\u0438. \u0422\u0430\u043A\u043E\u0436 \u0442\u0440\u0430\u0434\u0438\u0446\u0456\u0439\u043D\u043E \u043A\u043E\u0432\u0431\u0430\u0441\u0443 \u0444\u0443\u0435\u0442 \u0432\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u044E\u0442\u044C \u0443 \u043C\u0456\u0441\u0442\u0456 \u041E\u043B\u043E\u0442 \u0442\u0430 \u043F\u0440\u0438\u043B\u0435\u0433\u043B\u0456\u0439 \u043C\u0456\u0441\u0446\u0435\u0432\u043E\u0441\u0442\u0456." , "lang" : "uk" } ,
{ "type" : "literal", "value" : "Il fuet \u00E8 un salume spagnolo, tipico della gastronomia catalana. \u00C8 un insaccato molto diffuso in alcuni territori di lingua catalana, la Comunit\u00E0 Valenciana, la Frangia d'Aragona e il dipartimento francese dei Pirenei Orientali. Attualmente i centri pi\u00F9 rinomati per la produzione di fuet sono le citt\u00E0 di Vic (Osona) e Olot (Garrotxa), ma viene comunque prodotto grossomodo in tutta la Catalogna." , "lang" : "it" } ,
{ "type" : "literal", "value" : "Fuet (\u010Desky bi\u010D) je vep\u0159ov\u00FD fermentovan\u00FD sal\u00E1m, poch\u00E1zej\u00EDc\u00ED z katal\u00E1nsk\u00E9 kuchyn\u011B. Je obalen\u00FD st\u0159\u00EDvkem s b\u00EDlou pl\u00EDsn\u00ED." , "lang" : "cs" } ,
{ "type" : "literal", "value" : "Fuet tipikoa den hestebetea da, lukainkaren antzekoa. Gordin zerbitzatzen dute." , "lang" : "eu" } ,
{ "type" : "literal", "value" : "Fuet, Catalaans voor 'zweep', is een Catalaanse lange, dunne, gefermenteerde en gedroogde worst. Deze heeft een licht zoete, licht gepeperde smaak. De worst valt op door zijn dunne vorm en het schimmellaagje dat tijdens het drogen ontstaat. Deze schimmel is de Penicillium candidum die ook op brie en camembert te vinden is. Fuet wordt gemaakt van onder meer mager varkensvlees, varkensspek (rugvet), zwarte peper, knoflook, kruidnagel, koriander, zout en suiker, in een vel van dunne varkensdarm. Tijdens het drogen verliest de worst \u00B1 35% van zijn gewicht." , "lang" : "nl" } ,
{ "type" : "literal", "value" : "Fuet (katalanska f\u00F6r piska) \u00E4r en katalansk korv gjord p\u00E5 rimmat och torkat grisk\u00F6tt." , "lang" : "sv" } ,
{ "type" : "literal", "value" : "El fuet es un embutido t\u00EDpico de la cocina de Catalu\u00F1a,\u200B y difundido en el resto de Espa\u00F1a y apreciado por sus caracter\u00EDsticas organol\u00E9pticas." , "lang" : "es" } ,
{ "type" : "literal", "value" : "\u0424\u0443\u044D\u0442 (\u043A\u0430\u0442. Fuet [fu\u02C8\u025Bt]; \u0432 \u043F\u0435\u0440\u0435\u0432\u043E\u0434\u0435 \u043E\u0437\u043D\u0430\u0447\u0430\u0435\u0442 \u00AB\u043A\u043D\u0443\u0442\u00BB) \u2014 \u043A\u0430\u0442\u0430\u043B\u043E\u043D\u0441\u043A\u0430\u044F \u0442\u043E\u043D\u043A\u0430\u044F \u043A\u043E\u043B\u0431\u0430\u0441\u0430 \u0438\u0437 \u0441\u0432\u0438\u043D\u0438\u043D\u044B. \u0424\u0443\u044D\u0442 \u0433\u043E\u0442\u043E\u0432\u0438\u0442\u0441\u044F \u0438\u0437 \u043D\u0435\u0436\u0438\u0440\u043D\u043E\u0439 \u0441\u0432\u0438\u043D\u0438\u043D\u044B \u0441 \u0441\u043E\u043B\u044C\u044E \u0438 \u0447\u0435\u0440\u043D\u044B\u043C \u043F\u0435\u0440\u0446\u0435\u043C \u0432 \u043A\u0438\u0448\u043A\u0435 \u0432 \u0442\u0435\u0447\u0435\u043D\u0438\u0435 \u0447\u0435\u0442\u044B\u0440\u0435\u0445 \u043D\u0435\u0434\u0435\u043B\u044C. \u0412\u043E \u0432\u0440\u0435\u043C\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043D\u0430 \u043A\u043E\u043B\u0431\u0430\u0441\u0435 \u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0442\u0441\u044F \u0431\u0435\u043B\u044B\u0435 \u043F\u044F\u0442\u043D\u0430, \u0432\u043E\u0437\u043D\u0438\u043A\u0430\u044E\u0449\u0438\u0435 \u0438\u0437-\u0437\u0430 \u0431\u0435\u043B\u043E\u0439 \u00AB\u0431\u043B\u0430\u0433\u043E\u0440\u043E\u0434\u043D\u043E\u0439\u00BB \u043F\u043B\u0435\u0441\u0435\u043D\u0438, \u043A\u043E\u0442\u043E\u0440\u0430\u044F \u043F\u0440\u0438\u0434\u0430\u0435\u0442 \u0435\u0439 \u0445\u0430\u0440\u0430\u043A\u0442\u0435\u0440\u043D\u044B\u0439 \u0432\u043A\u0443\u0441 \u0438 \u0437\u0430\u043F\u0430\u0445." , "lang" : "ru" } ,
{ "type" : "literal", "value" : "Le fouet catalan (en catalan : fuet) est une sp\u00E9cialit\u00E9 charcuti\u00E8re espagnole tr\u00E8s r\u00E9pandue depuis les Pyr\u00E9n\u00E9es-Orientales aux Bal\u00E9ares en passant par l'Andorre." , "lang" : "fr" } ] ,
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{ "type" : "uri", "value" : "http://commons.wikimedia.org/wiki/Special:FilePath/Bandeja_fuet.jpg" } ,
{ "type" : "uri", "value" : "http://commons.wikimedia.org/wiki/Special:FilePath/Fuet.jpg" } ] ,
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"http://dbpedia.org/ontology/abstract" : [ { "type" : "literal", "value" : "El fuet, espetec, tastet, petador o secallona \u00E9s un embotit t\u00EDpic de la gastronomia catalana. El fuet \u00E9s t\u00EDpicament una llonganissa prima, llarga i recta. Est\u00E0 fet de carn magra de porc, cansalada picada (capolada) i adobada amb pebre negre i sal, i embotit en budell prim de porc; \u00E9s habitual que, durant el proc\u00E9s de rep\u00F2s, s'hi formin unes taques blanques que el recobreixen, degudes a les floridures caracter\u00EDstiques de la fermentaci\u00F3. Aquestes floridures aporten aroma i gust a l'embotit. El microclima de cada zona i el temps de curaci\u00F3 s\u00F3n par\u00E0metres caracter\u00EDstics que marquen la difer\u00E8ncia entre els fuets de les diferents regions catalanes. Un exemple \u00E9s el gruix \u00E9s l'intest\u00ED emprat per a l'elaboraci\u00F3 de l'embotit. Com m\u00E9s gruix, m\u00E9s gran ha de ser el temps de curaci\u00F3 perqu\u00E8 el fuet arribi a l'estat \u00F2ptim pel consum. El mot tastet procedeix del primer fuet que s'elaborava per comprovar que la concentraci\u00F3 d'esp\u00E8cies era la correcta." , "lang" : "ca" } ,
{ "type" : "literal", "value" : "Fuet (\u010Desky bi\u010D) je vep\u0159ov\u00FD fermentovan\u00FD sal\u00E1m, poch\u00E1zej\u00EDc\u00ED z katal\u00E1nsk\u00E9 kuchyn\u011B. Je obalen\u00FD st\u0159\u00EDvkem s b\u00EDlou pl\u00EDsn\u00ED." , "lang" : "cs" } ,
{ "type" : "literal", "value" : "Fuet, Catalaans voor 'zweep', is een Catalaanse lange, dunne, gefermenteerde en gedroogde worst. Deze heeft een licht zoete, licht gepeperde smaak. De worst valt op door zijn dunne vorm en het schimmellaagje dat tijdens het drogen ontstaat. Deze schimmel is de Penicillium candidum die ook op brie en camembert te vinden is. Fuet wordt gemaakt van onder meer mager varkensvlees, varkensspek (rugvet), zwarte peper, knoflook, kruidnagel, koriander, zout en suiker, in een vel van dunne varkensdarm. Tijdens het drogen verliest de worst \u00B1 35% van zijn gewicht. De bekendste fuet is afkomstig uit de regio van Osona, speciaal de stad Vic, maar hij wordt ook veel rond Olot gemaakt. Ook in het Argentijnse deel van Patagoni\u00EB worden Fuets gemaakt." , "lang" : "nl" } ,
{ "type" : "literal", "value" : "El fuet es un embutido t\u00EDpico de la cocina de Catalu\u00F1a,\u200B y difundido en el resto de Espa\u00F1a y apreciado por sus caracter\u00EDsticas organol\u00E9pticas." , "lang" : "es" } ,
{ "type" : "literal", "value" : "Fuet (Catalan pronunciation: [fu\u02C8\u025Bt], lit. \"whip\") is a Catalan thin, dry-cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet (fuet de Vic, after the city of Vic, capital of Osona). Other places that have long tradition of making it are the city of Olot and the surrounding areas. Fuet is a long, thin shape measuring between 30 and 50 cm long and up to 4 cm in diameter, with a usual weight between 150 and 300 g. It is made of about 60% lean meat to 40% finely minced fat and is dry-cured." , "lang" : "en" } ,
{ "type" : "literal", "value" : "Il fuet \u00E8 un salume spagnolo, tipico della gastronomia catalana. \u00C8 un insaccato molto diffuso in alcuni territori di lingua catalana, la Comunit\u00E0 Valenciana, la Frangia d'Aragona e il dipartimento francese dei Pirenei Orientali. Attualmente i centri pi\u00F9 rinomati per la produzione di fuet sono le citt\u00E0 di Vic (Osona) e Olot (Garrotxa), ma viene comunque prodotto grossomodo in tutta la Catalogna. Si tratta di una salsiccia essiccata di carne magra di maiale (solitamente pancetta), macinata e condita con pepe nero e sale che poi viene insaccata in budella di maiale; di consueto, durante il processo di stagionatura, si formano macchie bianche che testimoniano la formazione di uno strato di penicillium. Questo strato bianco, vivo e soggetto ai cambiamenti di umidit\u00E0, necessita frequentemente di ricambi dell'aria che impediscano l'andata a male di tutta la salsiccia." , "lang" : "it" } ,
{ "type" : "literal", "value" : "Le fouet catalan (en catalan : fuet) est une sp\u00E9cialit\u00E9 charcuti\u00E8re espagnole tr\u00E8s r\u00E9pandue depuis les Pyr\u00E9n\u00E9es-Orientales aux Bal\u00E9ares en passant par l'Andorre." , "lang" : "fr" } ,
{ "type" : "literal", "value" : "\u0424\u0443\u044D\u0442 (\u043A\u0430\u0442. Fuet [fu\u02C8\u025Bt]; \u0432 \u043F\u0435\u0440\u0435\u0432\u043E\u0434\u0435 \u043E\u0437\u043D\u0430\u0447\u0430\u0435\u0442 \u00AB\u043A\u043D\u0443\u0442\u00BB) \u2014 \u043A\u0430\u0442\u0430\u043B\u043E\u043D\u0441\u043A\u0430\u044F \u0442\u043E\u043D\u043A\u0430\u044F \u043A\u043E\u043B\u0431\u0430\u0441\u0430 \u0438\u0437 \u0441\u0432\u0438\u043D\u0438\u043D\u044B. \u0424\u0443\u044D\u0442 \u0433\u043E\u0442\u043E\u0432\u0438\u0442\u0441\u044F \u0438\u0437 \u043D\u0435\u0436\u0438\u0440\u043D\u043E\u0439 \u0441\u0432\u0438\u043D\u0438\u043D\u044B \u0441 \u0441\u043E\u043B\u044C\u044E \u0438 \u0447\u0435\u0440\u043D\u044B\u043C \u043F\u0435\u0440\u0446\u0435\u043C \u0432 \u043A\u0438\u0448\u043A\u0435 \u0432 \u0442\u0435\u0447\u0435\u043D\u0438\u0435 \u0447\u0435\u0442\u044B\u0440\u0435\u0445 \u043D\u0435\u0434\u0435\u043B\u044C. \u0412\u043E \u0432\u0440\u0435\u043C\u044F \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043D\u0430 \u043A\u043E\u043B\u0431\u0430\u0441\u0435 \u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0442\u0441\u044F \u0431\u0435\u043B\u044B\u0435 \u043F\u044F\u0442\u043D\u0430, \u0432\u043E\u0437\u043D\u0438\u043A\u0430\u044E\u0449\u0438\u0435 \u0438\u0437-\u0437\u0430 \u0431\u0435\u043B\u043E\u0439 \u00AB\u0431\u043B\u0430\u0433\u043E\u0440\u043E\u0434\u043D\u043E\u0439\u00BB \u043F\u043B\u0435\u0441\u0435\u043D\u0438, \u043A\u043E\u0442\u043E\u0440\u0430\u044F \u043F\u0440\u0438\u0434\u0430\u0435\u0442 \u0435\u0439 \u0445\u0430\u0440\u0430\u043A\u0442\u0435\u0440\u043D\u044B\u0439 \u0432\u043A\u0443\u0441 \u0438 \u0437\u0430\u043F\u0430\u0445." , "lang" : "ru" } ,
{ "type" : "literal", "value" : "Fuet tipikoa den hestebetea da, lukainkaren antzekoa. Gordin zerbitzatzen dute." , "lang" : "eu" } ,
{ "type" : "literal", "value" : "Fuet \u2013 wyrabiana r\u0119cznie kie\u0142basa wieprzowa w naturalnym flaczku z jelita cienkiego, charakteryzuj\u0105ca si\u0119 d\u0142ugim, w\u0105skim kszta\u0142tem, chropowat\u0105 powierzchni\u0105 oraz s\u0142odkim, lekko pieprzowym smakiem. Do produkcji fuet stosuje si\u0119 tak\u017Ce boczek, a jako przyprawy dodawane s\u0105: pieprz czarny, czosnek, go\u017Adziki i nasiona kolendry siewnej. Na wyprodukowanie 100 gram\u00F3w fuet zu\u017Cywa si\u0119 155 g \u015Bwie\u017Cego mi\u0119sa. Podczas suszenia i dojrzewania pokrywa si\u0119 ple\u015Bni\u0105, kt\u00F3ra wzbogaca jej pikantny smak. Ple\u015B\u0144 na fuet nale\u017Cy do tego samego gatunku (Penicillium candida), co ple\u015B\u0144 spotykana na serach: camembert i brie. Ple\u015B\u0144 jest \u017Cywa i wymaga dost\u0119pu powietrza. Brak wystarczaj\u0105cej ilo\u015Bci tlenu powoduje obumieranie p\u0119dzlaka i zanikanie warstwy ple\u015Bniowej. Ze wzgl\u0119du na wysuszenie kie\u0142bas\u0119 cechuje du\u017Ca twardo\u015B\u0107. Bywa przyr\u00F3wnywana do salami. Fuet jest tradycyjnym wyrobem katalo\u0144skim, zwi\u0105zanym z miastem Vic i nale\u017C\u0105cym do niego powiatem (comarca) Osona. W j\u0119zyku katalo\u0144skim fuet znaczy bat. Fuet mo\u017Cna spo\u017Cywa\u0107 na kanapkach, dodawa\u0107 do zupy lub grillowa\u0107, a tak\u017Ce przyrz\u0105dza\u0107 ma\u0142e przek\u0105ski, np. kroj\u0105c grube plastry fuet (oko\u0142o 1,5\u20132 cm) i nadziewaj\u0105c na drewniane wyka\u0142aczki w po\u0142\u0105czeniu z marynowanymi (ewentualnie nadziewanymi) zielonymi lub czarnymi oliwkami. Do przek\u0105sek z fuet mo\u017Cna serwowa\u0107 sherry. Sk\u00F3rka z ple\u015Bni\u0105, w kt\u00F3rej znajduje si\u0119 fuet, powinna by\u0107 mi\u0119kka i pokryta wy\u0142\u0105cznie bia\u0142ym nalotem, nalot innego koloru \u015Bwiadczy o tym, \u017Ce kie\u0142basa by\u0142a \u017Ale przechowywana \u2013 w zbyt wilgotnym pomieszczeniu \u2013 i nie jest po\u017C\u0105dany. Sk\u00F3rka jest jadalna, ale opinie na temat jej spo\u017Cywania s\u0105 podzielone. Zwolennicy fuet ze sk\u00F3rk\u0105 twierdz\u0105, \u017Ce odpowiada ona za wykwintny smak, podczas gdy inni obieraj\u0105 fuet ze sk\u00F3rki przed przyst\u0105pieniem do dalszej obr\u00F3bki kulinarnej.Fuet nale\u017Cy przechowywa\u0107 w lod\u00F3wce, lecz zapewni\u0107 dost\u0119p powietrza, albowiem ple\u015B\u0144 na sk\u00F3rce jest \u017Cywa, dopiero na kilka dni przed konsumpcj\u0105 umie\u015Bci\u0107 (powiesi\u0107) w temperaturze pokojowej, aby dalej podsuszy\u0107 kie\u0142bask\u0119. Fuet jest tym twardszy i ma tym bardziej wyra\u017Any smak, im d\u0142u\u017Cszy by\u0142 proces dojrzewania i suszenia. Oryginalna hiszpa\u0144ska kie\u0142baska fuet dost\u0119pna w supermarketach jest szczelnie zapakowana wraz z powietrzem w opakowanie z grubej folii plastikowej. Przy jednym z ko\u0144c\u00F3w fuet znajduje si\u0119 sznureczek, kt\u00F3ry umo\u017Cliwia powieszenie kie\u0142baski po wyj\u0119ciu z opakowania i dalsze podsuszenie." , "lang" : "pl" } ,
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{ "type" : "literal", "value" : "Fuet (katalanska f\u00F6r piska) \u00E4r en katalansk korv gjord p\u00E5 rimmat och torkat grisk\u00F6tt." , "lang" : "sv" } ,
{ "type" : "literal", "value" : "Fuet (kat. f\u00FCr \u201APeitsche\u2018) ist eine aus Katalonien stammende d\u00FCnne, luftgetrocknete Hart- bzw. Dauerwurst, die mit der Salami verwandt ist und im essbaren Naturdarm gereift wird. In Deutschland wird sie meist als \u201EFuetec\u201C angeboten. Fuet wird aus Schweinefleisch hergestellt, unter anderem mit schwarzen Pfeffer gew\u00FCrzt und bis zu vier Wochen luftgetrocknet. Typisch f\u00FCr diese Wurst ist ihre vergleichsweise weiche Konsistenz sowie ihr s\u00FC\u00DFlicher Geschmack. Ein bekannter Herstellungsort ist die in der Grafschaft Osona liegende Stadt Vic, die aufgrund ihrer windgesch\u00FCtzten Lage ideale Bedingungen f\u00FCr den Reifeprozess bietet." , "lang" : "de" } ] ,
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