(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy 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 Dry sausage, cured, dry sausages found in the cuisines of Iberian Peninsula, Iberia and the former Spanish and Portuguese colonies.
In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, (or ) refers to a type of meatloaf 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 from the Balearic Islands
* Botifarra from Catalonia
* Butifarra Soledeña
* Fuet from Catalonia
* Salchichón
* Blood sausage (morcilla, morcela)
* Androlla from Galicia
* Linguiça/longaniza
* Alheira
* Farinheira
* Botillo/botelo, also known as ''chouriço de ossos''
* Paio
* 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
