{"product_id":"fett","title":"FETT","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFETT, the spice blend by Thomas Vilgis for fatty dishes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eFETT is a scientifically devised spice blend by the food physicist Thomas Vilgis, tuned precisely to fatty foods. We blend and fill it in our workshop in Klingenberg am Main. The profile: a powerful opening of Tellicherry pepper, a smoky, warm heart of Salish Alderwood smoked salt and smoked cane sugar, a savoury, fresh finish of black cumin, ajwain, hyssop, mint and thyme. The aromas cut through the fat rather than covering it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFETT seasons fatty poultry such as goose, duck and wild fowl, fatty fish such as salmon and mackerel, and pork from pork belly through crackling roast to sausage. It adds accents to lentils, pulses and avocado dishes and works as a marinade for hearty pan and braised dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The smoked salt already brings salt, so season sparingly afterwards. The smoky note comes into its own when you add FETT towards the end of cooking or as a finish.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCrispy pork belly in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRub a piece of pork belly all over with FETT and let it rest, covered, in the fridge for a few hours.\u003c\/li\u003e\n\u003cli\u003eBriefly sear the rind, then cook the belly at 160 degrees in the oven for around two hours.\u003c\/li\u003e\n\u003cli\u003eTurn up the top heat at the end until the rind crackles and puffs up crisp.\u003c\/li\u003e\n\u003cli\u003eLet the meat rest briefly, slice it and scatter another pinch of FETT over it before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe savoury core is Tellicherry pepper. The smoky depth comes from Salish Alderwood smoked salt and smoked cane sugar. \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCumin\u003c\/strong\u003e\u003c\/a\u003e, black cumin, caraway and \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e add earthy spice, while hyssop, mint and \u003ca href=\"\/en\/products\/thymian\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ethyme\u003c\/strong\u003e\u003c\/a\u003e set the fresh, herby highlight.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eScientifically devised blend by Thomas Vilgis\u003c\/li\u003e\n\u003cli\u003eSmoky and savoury with smoked salt, Tellicherry pepper and herbs\u003c\/li\u003e\n\u003cli\u003eFor fatty poultry, fatty fish, pork and pulses\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFrom the same Vilgis series comes \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e for vegetables and roots. For poultry, the \u003ca href=\"\/en\/products\/aktivator-fur-alles-was-fliegt\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAktivator für alles was fliegt\u003c\/strong\u003e\u003c\/a\u003e fits well, and smoky depth comes from \u003ca href=\"\/en\/products\/geraucherter-schwarzer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esmoked black pepper\u003c\/strong\u003e\u003c\/a\u003e. You will find the whole series in our \u003ca href=\"\/en\/collections\/thomas-vilgis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espices by Thomas Vilgis\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is FETT for?\u003c\/strong\u003e\u003cbr\u003e\nFETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the blend called FETT?\u003c\/strong\u003e\u003cbr\u003e\nThe name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between FETT and ERDE?\u003c\/strong\u003e\u003cbr\u003e\nFETT is tuned to fatty foods such as poultry, fish and pork, while \u003ca href=\"\/en\/products\/erde-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eERDE\u003c\/strong\u003e\u003c\/a\u003e emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need to add extra salt?\u003c\/strong\u003e\u003cbr\u003e\nUsually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is FETT for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is designed specifically for fatty foods such as goose, duck, salmon, mackerel and pork belly. The spices cut through the fat and create balance rather than covering it.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the blend called FETT?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"The name describes its purpose, since FETT is the German word for fat. Thomas Vilgis developed it as part of a series whose blends are each tuned to a flavour or texture component, and FETT is the one for fatty dishes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between FETT and ERDE?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"FETT is tuned to fatty foods such as poultry, fish and pork, while ERDE emphasises earthy aromas for vegetables, roots and mushrooms. Both come from the Vilgis series and complement each other well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to add extra salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Usually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564798054666,"sku":"30461","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vilgis_fett-515728.jpg?v=1736523111","url":"https:\/\/altesgewuerzamt.live\/en\/products\/fett","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}