Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese)/embotit (Catalan) is: a generic term for cured ground meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" (the Spanish word comes from the verb embutir, meaning 'to stuff'). The term often appliesāāto 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, dueāāto 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."
Varietiesā»
Specific varieties include, among many others (see list of sausages for the various countries):
- Chorizo/chouriƧo
- Sobrassada from the Balearic Islands
- Botifarra from Catalonia
- Butifarra SoledeƱa
- Fuet from Catalonia
- SalchichĆ³n
- Blood sausage (morcilla, morcela)
- Androlla from Galicia
- LinguiƧa/longaniza
- Alheira
- Farinheira
- Botillo/botelo, also known as chouriƧo de ossos
- Paio
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Exposition of "embutidos"
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Embutidos from Spain
See alsoā»
Referencesā»
- ^ "embutido". Diccionario de la lengua espaƱola (in Spanish) (23 ed.). Real Academia EspaƱola. 2014.
- ^ "10 Tipos de embutidos y su composiciĆ³n" [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
- ^ Viguer, BĆ©len Aguado (2016). Spain - Culture Smart!: The Essential Guide to Customs & Culture. Bravo Limited. p. 104. ISBN 9781857338393.
- ^ Lam, Francis (7 January 2015). "The Rich Tradition of Filipino Embutido". The New York Times Magazine. Retrieved 11 December 2018.