FETT

FETT, the spice blend by Thomas Vilgis for fatty dishes

FETT 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.

How to use

FETT 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.

Good to know: 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.

Crispy pork belly in 4 steps

1. Rub a piece of pork belly all over with FETT and let it rest, covered, in the fridge for a few hours.
2. Briefly sear the rind, then cook the belly at 160 degrees in the oven for around two hours.
3. Turn up the top heat at the end until the rind crackles and puffs up crisp.
4. Let the meat rest briefly, slice it and scatter another pinch of FETT over it before serving.

What's in it?

The savoury core is Tellicherry pepper. The smoky depth comes from Salish Alderwood smoked salt and smoked cane sugar. Cumin, black cumin, caraway and ajwain add earthy spice, while hyssop, mint and thyme set the fresh, herby highlight.

At a glance

• Scientifically devised blend by Thomas Vilgis
• Smoky and savoury with smoked salt, Tellicherry pepper and herbs
• For fatty poultry, fatty fish, pork and pulses
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

From the same Vilgis series comes ERDE for vegetables and roots. For poultry, the Aktivator für alles was fliegt fits well, and smoky depth comes from smoked black pepper. You will find the whole series in our spices by Thomas Vilgis collection.

Frequently asked questions

What is FETT for?
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.

Why is the blend called FETT?
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.

What is the difference between FETT and ERDE?
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.

Do I need to add extra salt?
Usually hardly any. FETT already contains Salish Alderwood smoked salt, so season your dishes only sparingly afterwards.