In anticipation of the arrival of a distinguished friend from afar this Autumn I’ve started a new fermented sausage project: fuet, a variety of dried, fermented sausage from Catalunya. It is stuffed in regular hog casings and not tied, so the workings of gravity give the sausage a taper from top to bottom, and their name (fuet means “whip” in Catalan). The fermentation step is over and they are now drying happily in their chamber, though I am struggling with the heat and humidity of Japanese summer to keep the sausage within normal parameters. We shall see how they turn out, but already the sausages smell well-fermented and look the part, and small colonies of good white mould have broken out on them already. The recipe I used is a modification of that in the Marianski’s book.