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A Sweet Revolution: How Spanish Vegan Pastry is Changing the Rules

The Financial Times’ journalist Raphael Minder talks to Toni Rodríguez, the Barcelona-based pastry chef that creates animal-free desserts and has even created a school

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Fuet from Catalonia

Fuet is a meat sausage product similar to the kind known as longaniza fina, made with finely minced fat and lean pork meat seasoned with salt, pepper and other spices. It is stuffed into a thin pork casing with a caliber of 34-36 mm. This product is typical of the gastronomy of Catalonia. It is similar to the salami-type sausage known as salchichón, although it is smaller in diameter, and never more than 40 mm.

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