Embutido (Spanish and Brazilian Portuguese),enchido (European Portuguese), andembotit (Catalan) is are generic terms for curedground meat products. Thedictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients"[1][2] (the Spanish word comes from the verbembutir, meaning 'to stuff'). The term often applies to any of the many varieties ofcured, dry sausages found in the cuisines ofIberia and the former Spanish and Portuguese colonies.[3]
InPhilippine cuisine, however, due to the fusion of Spanish andAmerican cuisine in the islands,embutido (or embotido) refers to a type ofmeatloaf wrapped around slices of egg and sausage.[4]
Specific varieties include, among many others (seelist of sausages for the various countries):
| Overview |  | ||||
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
Authority control databases: National |
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