(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured
ground meat
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...
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 Alphabetical order, alphabetically (or by Semitic root, consonantal root for Semitic languages or radical-and-stroke sorting, radical an ...
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'', meaning '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 ( ), also known as Iberia, is a peninsula in south-western Europe. Mostly separated from the rest of the European landmass by the Pyrenees, it includes the territories of peninsular Spain and Continental Portugal, compri ...
and the former Spanish and Portuguese colonies.
In
Philippine cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comp ...
, however, due to the fusion of Spanish and
American cuisine in the islands,
embutido (or embotido) 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
''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...
/chouriço
*
Sobrassada from the Balearic Islands
*
Botifarra from Catalonia
*
Butifarra Soledeña
*
Fuet from Catalonia
*
Salchichón
*
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 ...
(morcilla, morcela)
*
Androlla from Galicia
*
Linguiça/
longaniza
*
Alheira
*
Farinheira
*
Botillo
Botillo (), Butiellu () or Botelo (, ; also known as in Portuguese language, Portuguese) is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern Comarca, county in the Spain, Spanish province of León (provi ...
/botelo, also known as ''chouriço de ossos''
*
Paio
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
Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuel ...
See also
*
List of sausages
References
{{Authority control
Catalan cuisine
Portuguese sausages
Spanish sausages
Philippine sausages
Fermented sausages