Fuet is called llonganissa in Valencia and longaniza in Spain generally. It’s a dry, cured, thin pork sausage in intestine or similar. The nearest equivalent Rohwurst I can think of is Landjäger. If you hand over your five euros, then don’t eat all four sausages at once–a proverb in Baretti’s 1794 dictionary says there are more days than sausages, más días hay que longanizas. (On this walk.)
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