(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 The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula A peninsula (; ) is a la ...

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 F ...

, 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 an ...

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. It ...

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): *

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, o ...

/chouriço * Sobrassada from the Balearic Islands * Botifarra from Catalonia *

Butifarra Soledeña ''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 ...

* Fuet from Catalonia * Salchichón * Blood sausage (morcilla, morcela) * Androlla from Galicia *

Linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigran ...

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 cuisine ...

* Alheira *

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 portugue ...

* 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

References

{{Sausage Catalan cuisine Portuguese sausages Spanish sausages Philippine sausages Fermented sausages

Varieties

See also

References