The Extra “Bastonet” Fuet from Casa Riera Ordeix is a standout product of Spanish gastronomy, produced in Vic (Osona) using traditional methods. This sausage is made from premium cuts of pork, such as shoulder and belly, and is seasoned with sea salt and black pepper before being stuffed into natural casings. It is cured under controlled conditions for up to three weeks. With an energy value of 412 Kcal per 100 g, its characteristic mild flavor comes from the white mold that coats it. It is ideal served with Verdejo wines or premium cavas, and as recommended by Made in Spain Gourmet, with a drizzle of extra virgin olive oil on sourdough bread or crackers. It is vacuum-sealed to preserve freshness and requires refrigeration. The recommended shelf life is six to nine months from sale. It is gluten-free and a perfect option for lovers of authentic sausages.