Embutido
Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese) or embotit (Catalan) is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. [1]
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.[2]
Varieties
Specific varieties include:
- Chorizo/Chouriço
- Sobrassada from the Balearic Islands
- Botifarra from Catalonia
- 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
- Butifarras Soledeñas
Exposition of "embutidos"
Embutidos from Spain
See also
References
- Viguer, Bélen 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.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
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