Fuet Burger lands at Roost Chicken in collaboration with Campofrío

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The Spanish fried chicken scene is getting a new twist with the arrival of a limited-edition Fuet Burger created jointly by Roost Chicken and Snack’IN by Campofrío. This collaboration brings together a specialist in crispy fried chicken and one of the most recognisable cured meats in Spain, fuet, in a burger that is designed to feel both familiar and unexpectedly different.

For a few weeks only, customers will be able to try a burger that combines Roost Chicken’s signature marinated chicken with fuet jam and crunchy mini fuet pieces. The idea is to bring fuet into a new setting, moving it from the traditional tapas board into the world of street-style fried chicken burgers, while still respecting its characteristic flavour.

A limited-time burger that blends fried chicken and iconic fuet

The Fuet Burger will be on the menu as an exclusive, time-limited offer between 27 March and 31 May. During this period, it can be ordered in any Roost Chicken restaurant in Spain, as well as through their delivery service for those who prefer to eat at home.

With this launch, both brands are looking to experiment with new flavour combinations in the burger universe and explore how a traditional Spanish cold cut can work alongside fried chicken. The collaboration is also a way to reach fans of each brand and invite them to discover the other through a single product.

The positioning of the Fuet Burger is clear: it is not meant to be a permanent classic, but rather a short-term creation designed to surprise regular customers and curious food lovers. By limiting the dates, Roost Chicken and Campofrío add a sense of urgency and turn the burger into a seasonal event in their calendars.

What is inside the new Fuet Burger?

At the centre of the Fuet Burger is Roost Chicken’s well-known fried chicken fillet, marinated for 12 hours in a secret blend of spices. This long marination is intended to ensure that the meat is flavourful and tender before it even reaches the fryer, creating a contrast between the crunchy coating and a juicy interior.

To bring fuet into the mix, Snack’IN by Campofrío contributes in two forms: a fuet jam that adds moisture and sweetness, and a topping made from small cubes of their mini fuet snacks. The jam helps integrate the flavour of the cured meat into each bite, while the pieces on top give extra intensity and a different texture.

The burger also includes a combination of smoked cheese and American-style cheese, which melts over the chicken and fuet elements to round off the flavour profile. On top of that, Roost Chicken adds its own mayo-based house sauce, known as Roost mayo, bringing a creamy, slightly tangy note that ties the ingredients together.

All of this is served in a soft brioche bun, a signature element in Roost Chicken’s burger line-up. The brioche is chosen for its gentle sweetness and airy crumb, which is intended to support the fillings without overwhelming the fuet and spice notes at the centre of the recipe.

The idea behind the Roost Chicken x Snack’IN by Campofrío partnership

The Fuet Burger is more than just a one-off recipe; it is the result of a collaboration aimed at taking fuet into a different market context. Roost Chicken contributes its expertise in fried chicken burgers and limited editions, while Snack’IN by Campofrío brings a product that already has a strong presence in the snacking category.

From Roost Chicken’s side, the team explains that they are constantly looking for unexpected combinations that are not usually found on the burger scene in Spain. When thinking about ingredients that truly represent the local market, fuet quickly came up as a natural candidate. Noticing that there were hardly any burgers using fuet as a main ingredient, they saw an opportunity to try something that had not been widely explored.

According to the brand, this move could open the door to a new niche of burgers that mix classic Spanish cold cuts with fast-casual recipes. Whether or not it becomes a bigger trend remains to be seen, but the launch itself reflects a willingness to push the boundaries of what usually goes into a fried chicken burger.

For Campofrío, the project with Roost Chicken is a way to continue experimenting with how people consume their Snack’IN range of mini fuets. The company highlights that fuet is one of the most recognised flavours in Spanish gastronomy and that there is room to enjoy it beyond the usual formats, such as tapas or quick snacks.

Snack’IN by Campofrío: fuet in snack format entering the burger world

Snack’IN by Campofrío is a product line that focuses on ready-to-eat meat snacks designed for on-the-go consumption. The range includes different varieties of mini fuets adapted to new eating habits, where convenience and portability play a key role.

In this collaboration, those mini fuets are used in a way that goes beyond their usual role as a quick snack. By transforming part of the product into a jam and another part into a crunchy topping, the same ingredient appears in two different textures, allowing it to integrate fully into the burger.

Campofrío points out that this type of project helps connect the Snack’IN brand with moments of consumption linked to burgers and casual dining. Fuet steps into an “unexpected territory”, as they put it, but one that still fits with how many consumers already enjoy their products: in informal settings, often shared with friends or family.

Through the Fuet Burger, the brand tests how far a familiar flavour from Spanish charcuterie can be stretched into new categories without losing its identity. For those who already know Snack’IN, it offers a different way of tasting a product they recognise; for those who do not, it becomes an entry point into the range.

Roost Chicken: a fried chicken concept built on creativity

Since opening its doors in 2020, Roost Chicken has positioned itself as one of the more experimental fried chicken burger concepts in Spain. The brand has grown around a menu that places marinated fried chicken at the centre, supported by recipes that rarely stick to the most conventional combinations.

Their chicken is known for being marinated for 12 hours in a mix of more than eight spices, a process that aims to enhance flavour before applying their house batter. Over time, Roost Chicken has refined this coating to achieve a texture that is notably crunchy on the outside while keeping the meat moist inside.

On the menu, customers can find more than ten different fried chicken burgers, all built on a base of soft brioche buns. This bread has become a hallmark for the brand, used to create a contrast between the crispiness of the chicken and the softness of the bun.

Another important part of the experience at Roost Chicken is its range of house-made sauces prepared daily in the restaurants. Among them are ranch, barbecue, mayostar, buffalo, hot sauce, and the signature Roost sauce. Each burger is accompanied by fries, reinforcing the idea of a complete, classic-style fried chicken meal.

With the launch of the Fuet Burger, Roost Chicken continues its strategy of introducing limited editions to keep the menu in constant evolution. These temporary creations allow the brand to test new ideas, measure customer response and, in some cases, influence how other players in the burger scene experiment with flavours rooted in local tradition.

All in all, the Fuet Burger brings together Roost Chicken’s experience in fried chicken, the distinctive flavour of Snack’IN by Campofrío’s mini fuet and a willingness to mix burger culture with Spanish culinary heritage. Available only between 27 March and 31 May, it becomes a short-lived opportunity for those curious about how fuet behaves when it moves from the charcuterie board straight into a fried chicken bun.