Embutido

Exposition of "embutidos" and acorn-fed ham (jamón ibérico) with PDO Jamón from Guijuelo of BEHER.

Embutidos from Requena, Spain

An embutido (Spanish: [embuˈtiðo], Brazilian Portuguese: [ẽbuˈtʃidu]), enchido (European Portuguese: [ẽˈʃiðu]) or embotits (Catalan: [əmbuˈtits]) is a generic term for sausages found in Spain, Portugal, the Philippines, and Central and South America.

It generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (black pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, or others) that is served wrapped in the skin of the pig's intestines.^{[citation needed]}

Mass-produced sausages of these types are often wrapped in a type of artificial, sometimes edible, skin. Although the Filipino longaniza is roughly equivalent to the traditional embutido, there is another Filipino dish that shares the same name, but is better described as a kind of steamed meatloaf and lacks a casing.

There are several types of embutidos/enchidos:

• Cured Spanish Chorizo
• Cured Portuguese Chouriço
• Goan chouriço
• Italian Salami
• Cured loin
• Balearic Sobrassada
• Catalan Botifarra
• Spanish Morcilla
• Portuguese Morcela
• Galician Androlla
• Portuguese Linguiça
• Philippine Longaniza
• Alheira
• Farinheira
• Chouriço de Vinho
• Chouriço de ossos
• Cacholeira
• Paia
• Paio
• Paiola
• Paiote
• Salpicão
• Tripa enfarinhada