Embutido
Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (Catalan) is a generic term for cured
cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.[3]
In
Philippine cuisine, 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.[4]
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
-
Exposition of "embutidos" -
Embutidos from Spain -
Butifarras Soledeñas from Colombia
See also
References
- ^ "embutido". Diccionario de la lengua española (in Spanish) (23 ed.). Real Academia Española. 2014.
- ^ "10 Tipos de embutidos y su composición" [10 types of embutidos and their composition]. Entrenosotros (in Spanish). Consum. n.d. Retrieved 26 December 2021. Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters
- ISBN 9781857338393.
- ^ Lam, Francis (7 January 2015). "The Rich Tradition of Filipino Embutido". The New York Times Magazine. Retrieved 11 December 2018.