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.)
- San Longino, ibero
Una explicación racionalista de la Resurrección y Ascensión de Nuestro Señor.
- Sausage sourcing as an index of international cultural and political orientation
The cases of Spain and Holland.
- Origins of the Flashman-Gully-Bismarck boxing scene
Sounds like MacDonald Fraser sourced it from a Phil-Alfie (Price)-Kaiser Bill incident in Devon. It’s fiction’s loss that GMF didn’t discover
- Notes on Franfurk
German sausages commonly arouse Spanish bar owners to orthographical orgasm, but this is perhaps the most beautiful, and at first sight
- Brat’s wurst and Mr Aldea’s salchicha
The joy of the poor is brief,/My friends, how soon it’s past!/Just when everything’s going so well,/The donkey breathes its last.