Embutido
From Infogalactic: the planetary knowledge core
Lua error in package.lua at line 80: module 'strict' not found. 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.
Specific varieties include:
- Chorizo/Chouriço
- Sobrassada from the Balearic Islands
- Botifarra from Catalonia
- Fuet from Catalonia
- Blood sausage (morcilla, morcela)
- Androlla from Galicia
- Linguiça/longaniza
- Alheira
- Farinheira
- Botillo/Botelo, also known as chouriço de ossos
- Paio
- Butifarras Soledeñas
See also
-
Exposition of "embutidos"
-
Embutidos from Spain
See also
References
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| Cooked smoked sausage |
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