(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
cured, dry sausages found in the cuisines of
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
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
for the various countries):
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Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula.
In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or ...
/chouriço
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Sobrassada from the Balearic Islands
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Botifarra from Catalonia
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Butifarra Soledeña
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Fuet from Catalonia
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Salchichón
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination.[Blood sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
In Europe and the A ...]
(morcilla, morcela)
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Androlla from Galicia
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Linguiça/
longaniza
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...
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Alheira
Alheira () is a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread.
Although ''alheira'' derives from ''alho'' (garlic) and was once used to describe any sausage seasoned with it, not all ...
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Farinheira
Farinheira () is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper). It has a yellow/brown colour and is served in traditional dishes like ''feijoada'' or ''cozido à portuguesa' ...
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Botillo/botelo, also known as ''chouriço de ossos''
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Paio
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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
''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 times, Roman sausage ''botulu'' or the ''lucanica ...
from Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Car ...
See also
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List of sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
References
{{Sausage
Catalan cuisine
Portuguese sausages
Spanish sausages
Philippine sausages
Fermented sausages
