Embutido
Sausage
title: "Embutido" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["catalan-cuisine", "portuguese-sausages", "spanish-sausages", "philippine-sausages", "fermented-sausages"] description: "Sausage" topic_path: "geography/spain" source: "https://en.wikipedia.org/wiki/Embutido" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Sausage ::
Embutido (Spanish and Brazilian Portuguese), enchido (European Portuguese), and embotit (Catalan) are generic terms 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 applies to 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, 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, also known as chouriço
- Sobrassada from the Balearic Islands
- Botifarra from Catalonia
- Butifarras soledeñas
- Fuet from Catalonia
- Salchichón
- Blood sausage (morcilla, morcela)
- Androlla from Galicia
- Linguiça (longaniza)
- Alheira
- Farinheira
- Botillo (botelo), also known as chouriço de ossos
- Paio
File:Embutidos jamon BEHER Guijuelo Salamanca.jpg|Display of embutidos File:Embutidos de Requena.jpg|Embutidos from Spain File:Butifarras soledeñas.jpg|Butifarras soledeñas from Colombia
References
References
- (2014). "embutido". Real Academia Española.
- . (n.d.). ["10 Tipos de embutidos y su composición"](https://entrenosotros.consum.es/10-tipos-de-embutidos-y-su-composicion). *Consum*.
- Viguer, Bélen Aguado. (2016). "Spain - Culture Smart!: The Essential Guide to Customs & Culture". Bravo Limited.
- (7 January 2015). "The Rich Tradition of Filipino Embutido". The New York Times Magazine.
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