(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The
dictionary of the Royal Spanish Academy
A dictionary is a listing of lexemes from the lexicon of one or more specific languages, often arranged alphabetically (or by radical and stroke for ideographic languages), which may include information on definitions, usage, etymologies, pr ...
defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients"
[ Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters] (the Spanish word comes from the verb "embutir", "to stuff"). The term often applies to any of the many varieties of
cured, dry sausages found in the cuisines of
Iberia
The Iberian Peninsula (),
**
* Aragonese and Occitan: ''Peninsula Iberica''
**
**
* french: Péninsule Ibérique
* mwl, Península Eibérica
* eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, defi ...
and the former Spanish and Portuguese colonies.
In
Philippine cuisine
Filipino cuisine ( fil, lutong Pilipino/pagkaing Pilipino) is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Fi ...
, however, due to the fusion of Spanish and
American cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures a ...
in the islands, (or ) refers to a type of
meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. ...
wrapped around slices of egg and sausage.
Varieties
Specific varieties include, among many others (see
list of sausages for the various countries):
*
Chorizo/chouriço
*
Sobrassada
Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in t ...
from the Balearic Islands
*
Botifarra
''Botifarra'' ( es, butifarra; french: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.
''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the ''lucanica'', made of r ...
from Catalonia
*
Butifarra Soledeña
*
Fuet from Catalonia
*
Salchichón
*
Blood sausage (morcilla, morcela)
*
Androlla
An androlla () is a Galician embutido made from pork. It is similar to the botillo sausages of León.
It is prepared from the "cueras" (the end of a slab of bacon). Cueras are well cleaned, without the skin; rib meat is added with portions of ...
from Galicia
*
Linguiça/
longaniza
*
Alheira
*
Farinheira
*
Botillo
Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in ...
/botelo, also known as ''chouriço de ossos''
*
Paio
''Paio'' is a traditional ''embutido'' sausage of Portugal and Brazil.
Paio is made of pork loin, seasoned with garlic, salt, and ''Capsicum'' pepper and smoked.
It is a hard sausage, usually made in a large diameter, and can be sliced and eat ...
*
Chosco de Tineo from Asturias
File:Embutidos jamon BEHER Guijuelo Salamanca.jpg, Exposition of "embutidos"
File:Embutidos de Requena.jpg, Embutidos from Spain
File:Butifarras soledeñas.jpg, Butifarras Soledeñas from Colombia
See also
*
List of sausages
References
{{Sausage
Catalan cuisine
Portuguese sausages
Spanish sausages
Philippine sausages
Fermented sausages